COLONIAL COOK BOOK 

ISSUED FOR 

St John's Hospital, 



The ladies who have so kindly given the receipts found 
on following pages are not the originators. Their 
names are vouchers only for the worth of receipt 
which they have tried with perfect success 
in their several homes. Grateful 
appreciation is hereby expressed 
for their generosity and 
helpful assistance. 



C\ ^ 



PREPARED BY MRS, GEORGE M, HARRIGAN, 

LOWELL, MASS,, 1899. (\, VP 



COPYRIGHT. ALL RIGHTS RESERVED. 



Printed by Lawler & Company, Lowell, Mass. 



M 



■■Taeiaw-*) 44378 ^W><\ 

l m ' mi ' hi 11 1 m i m«~»m I II \H +«— > HI* 



j THOMAS H. LAWLER, 

j BOOKSELLER, COUNTING j 
j HOUSE STATIONER, 

BLANK BOOK MANUFACTURER f 
I and Dealer in TYPEWRITERS and 
! OFFICE FURNITURE. 
I 

I 79 Merrimack, 15=21 John Sts. 

f Long Distance Telephone. 



! 



± 

i » M l - M l - M l ■■ ■■ M l ■ M l III " M l —M l M l fH ■ M l M I 



I 

j SUPERIOR PRINTING. 

• TWO COPIES RECEIVED. 

Every kind of Book and 
I Job Printing executed in 

Ar^'"'. a vfirst/class manner, at 

brt notice, and at rea^ 



i 

» 

4.. 



Q^jj£j^bnable prices, . , , , , 

I AWI FR ft TO Central Street 

Li/1 11 Lt Li l\ \J liVTfcrj OPP. MIDDLE ST! 



Street. 



INDEX, 



Pope Leo X1H, Poem 9 

Table of Weights and Measures, . - 12 

SOUPS; 

Stock * , 15 

Caramels for Coloring' 15 

Soup Powder , ,, 16 

Vegetable - 16 

Potato ... 16 

French Vegetable 16 

Chicken Broth 17 

Baked Bean 17 

Tomato , , 17 

Tomato 17 

White House Bouillon 17 

Asparagus 18 

Cream of Salmon 18 

Cream of Pea 18 

Clam and Fish Chowder, 19 

Oyster 19 

Turkey or Chicken 19 

Dumplings 20 

FISH: 

Baked Halibut Steaks 20 

Smelts A la Memere 23 

Boiled Salmon or Blue Fish 23 

Little Pigs in Blankets 23 

Collared Salmon , 23 

Fried Fillets of Herring 24 

Tomato Sauce for Fish 24 

Fried Brook Trout 24 

Baked Salt Fish 24 

Cod Fish on Toast 25 

MEAT: 

Roast Beef 25 

Roast Beef Drippings 26 

Roast Lamb, Mutton, Pork, Veal 26 

Mint Sauce 26 

Caper Sauce 26 

Hollandaise Sauce 27 

Horseradish Sauce 27 

Curried Sweetbreads 27 



MEAT — C<on tin u ed. 

Chicken Fricassee 27 

Veal Loaf, 28 

Beef Loaf 28 

Escalloped Ham 28 

Broiled Beefsteak 31 

Mushrooms with Steak 31 

Yorksh? re Sauce .......... s 31 

VEGETABLES: 

Boston Baked Beans . . — . . 31 

Macaroni and Cheese, . 32 

Potato Puff 32 

Spinach 32 

Asparagus . . 32 

String Beans .. 33 

Corn Fritters 33 

Escalloped Potatoes 33 

Summer Squash 33 

Lyonnaise Potatoes, 34 

Vegetable Hash 34 

Baked Tomatoes 34 

Creamed Potatoes 34 

ENTREES: 

Cheese Souffle — ......... 35 

Clam Fritters 35 

Oyster Rarebit 35 

Welch Rarebit 36 

Chicken Croquetts 36 

Thick Cream Sauce 36 

Omelet 39 

Fricasseed Lobster 39 

Cheese Custard 39 

SALADS: 

Mayonnaise Dressing 40 

Lobster 40 

Sweetbread and Cucumber 40 

Mayonnaise Dressing 41 

Lettuce 41 

Chicken 41 

Cabbage and Celer3 T 42 

Red 42 



6 



Colonial Cook Book. 



SALADS— Continued. 



Sardine 43 

Potato 43 

Tomato 43 

Salmon. 43 

PUDDINGS: 

Sweedish 44 

Brant Rock 44 

Delmonico 44 

Chocolate 46 

Snow 46 

Cracker 47 

Tutti Frutti 47 

English Plum 47 

English Plum. . . 48 

Indian 48 

Peach 48 

Orange 48 

Thanksgiving 49 

Cabinet 49 

Cottage 49 

Graham 50 

Sir Peter's 50 

Nesselrode 50 

Lemon 50 

Caramel 51 

SAUCE: 

Whipped Cream 51 

Lemon 51 

Wine 51 

Fruit 52 

Pudding 52 

Foaming 52 

DESSERTS : 

Jelly of Snow 52 

Prune Whip 54 

A Dainty- Dessert 54 

Fruit Salad 55 

Pineapple Mousse 55 

Pineapple Cream 55 

Syllabub 55 

Apple Snow 55 

Charlotte Russe 56 

Fruit Salad 56 

Maple Mousse : 56 

Floating Island 56 

Frozen Apricots 57 

Grape Sherbet 57 



DESERTS — Continued. 

Pineapple Frappe 57 

Strawberry- Ice Cream 57 

Peach Ice Cream 58 

PIES: 

Pastry 58 

Pastry 58 

Cranberry 58 

Pumpkin or Squash 59 

Lizzie's Squash 59 

Lemon 59 

Mock Cherry 59 

Mock Mince 59 

Mince Meat 59 

Mince Meat 60 

Lemon Custard 60 

Cream 60 

Sponge for Washington 62 

Cracker 62 

Chocolate 62 

Date with Apples 62 

Peach 62 

i CAKE: 

Lemon 63 

Mrs. Wood's 63 

Coffee ! 63 

Nut 64 

Ribbon 64 

Ribbon 64 

Banana 65 

Fruit 66 

Angel 66 

Sunshine 66 

Silver 67 

Rainbow 67 

Date *. 67 

Sponge 67 

Fig 67 

My Favorite 68 

M arshmallow 68 

Wedding 70 

Nut 70 

Blueberry 70 

Chocolate 70 

Chocolate 71 

Delicate 71 

Pork 72 

Strawberry Short 72 

Cream 72 



Colonial Cook Book. 



7 



C A KE— Continued. 

Lemon Queens 72 

Ginger Snaps 75 

California Cookies 75 

Cocoanut Cookies 75 

Hermits Cookies 75 

Fruit Cookies 76 

Soft Gingerbread 76 

Soft Gingerbread 76 

Oatmeal Cookies 76 

Boston Gingerbread 76 

Peanut Cookies 77 

Doughnuts 77 

Sour Milk Doughnuts 77 

BREAD & BREAKFAST CAKES: 

Water 78 

Milk 78 

Perfect 78 

Cream of Tartar Biscuit 80 

Milk Biscuit 80 

Baking Powder Biscuit 80 

Squash Biscuit 81 

Brown (Sour Milk) 81 

Brown 81 

Graham Gems 81 

Whole Wheat Crisps 82 

Oatmeal Bread 82 

Corn Bread 82 

Graham 82 

French Rolls 82 

Rye Muffins 84 

Blueberry Gems 84 

Raised Buckwheat Cakes 84 

Cereal Omelet 84 

Rolls 86 

Griddle Cakes 86 

Whole Wheat Muffins 86 

Parker House Rolls 86 

Muffins 86 

Johnny Cake 87 

Johnny Cake 87 

Pop Overs 87 

Steamed Corn Bread 87 

White Mountain Muffins 87 

Rice Muffins 89 

Cream Toast 89 

Corn Cake 89 

Brown Bread , 89 

PICKLES : 

Chow Chow 90 

Catchup 90 



PICKLES— Continued. 

Picollilly 90 

Pickles 90 

Pickled Onions 92 

Tom ato Ketch up 92 

Hodge Podge 92 

Pickled Nasturtrums 92 

Pickled Blueberries 92 

Spice Currants 92 

Chili Sauce 93 

Sweet. 93 

PRESERVES: 

Orange Marmalade 93 

Green Tomato 94 

Cranberry Jelly 94 

Rhubarb 94 

Brandied Peaches or Pears 94 

Raspberries 96 

Quince 96 

Peaches 96 

Pears 97 

Crab Apples 97 

Large White Plums 97 

Damson 97 

Raspberry Jam 97 

Citron 97 

Blueberries 98 

BEVERAGES : 

Tea 98 

Coffee 98 

Coffee 101 

Cocoa 101 

Chocolate 101 

Blackberry Cordial 101 

Iced or Russian Tea 102 

Fruit Punch 102 

Best Drink for Cold 102 

Drink for Weak Constitution 104 

CANDY: 

Fudge 104 

Fudge 104 

Cream Chocolates 104 

Caramels 107 

Cream Walnuts 107 

Butter Scotch 107 

Snow Candy 107 

Peppermint Props 108 

INVALID COOKERY: 
St. John's Hospital 109-136 

Things Worth Knowing 136-142 



..ESTABLISHED 1780... 



WALTER BAKER & CO S 

Premium No. 1 



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TRADE-MARK. 



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For CAKE, 

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German.,., 
Sweet Chocolate 



Good to Bat and Good to Drink. 

Palatable, Nutritious, and Healthful. 

Be sure that you get the genuine 
article, bearing our Trade-Mark. 



WALTER BAKER & CO. Limited, 

DORCHESTER, MASS. 



Colonial Cook Book. 



POEM BY POPE LEO XIII. 



Shun greed; be content with sparse and frugal fare." 

AN EPISTLE TO FABRICUS RUFUS. 
I. 

What diet lends the strength to life and frees 
The flower of health from each malign disease 
The good Ofellus, pupil from of old 
And follower of Hippocrates has told 
Rating- base gluttony with anxious air, 
He thus laid down the laws of frugal fare : 

II. 

Neatness comes first. Be thy spare table bright 
With shining dishes and napkins wh'te. 
By thy chianti unadulterate 

To cheer the heart and raise the spirit's weight. 

Yet trust not much the rosy god : in fine 

Be sure that you put water to your wine. 

Picked be thy grain and pure thy home-made bread; 

Thy meats be delicate and dairy fed. 

Tender, nor highly spiced thy food; nor tease 

Thy taste with sauces from ^Egean seas. 

Fresh be thine eggs — hard-boiled or nearly raw, 

Or deftly poached or simply served au plat. 

"There's wit in poaching eggs," the proverb says, 

And you may do them in a hundred ways. 

III. 

Nor shun the bowl of foaming milk that feeds 

The infant and may serve the senior's needs. 

Next on the board be heaven's gift, honey, placed 

And sparing of Hyblasan nectar taste, 

Pulses and salads on thy guests bestow ; 

Even in suburban gardens salads grow. 

Add chosen fruits — whate'er the times afford — 



Colonial Cook Book, 



Let rose-red apples crown the rustic board. 
Last comes the beverage of the Orient shore,, 
Mocha, far off, the fragrant berries bore. 
Taste the dark fluid with a dainty lip, 
Digestion waits on pleasure as you sip. 

IV. 

Such are my precepts for a diet sage 

That leads thee safely to a green old ag-e. 

But wise Ofellus still would sag-ely say, 

"The path of greed lies quite the other way.' T 

That cruel, shameless siren only cares 

To trap men's feet and spread her shining - snares. 

These are her arts — to bid the table shine, 

With varied ornament and purple fine. 

Embroidered napkins impudently glow, 

The cups are odd in a gleaming row. 

Goblets and beakers, bronze and silver plate, 

And fragrant flowers the tables decorate. 

With these and seeming hospitable word, 

She draws her guests incautious to the board. 

On couches bids the languid limbs recline, 

And brings forth beakers of her choicest wine. 

What Chian vineyards or Falernian yield, 

And juices of the Amyclaean field. 

With such liqueurs and anxious art distils 

From various juices dainty cups she fills, 

Rivals in greed devour the juicy cates, 

And guest w4th gust, in drinking, emulates. 

In oil and spice a boar Lucanian swims ; 

Geese lend their livers, hares their tender limbs. 

Midst ortolans and doves as white as snow, 

Flesh mixed with fish and clams with oysters show. 

The mighty plate a huge murena fills, 

Swimming attended by a shoal of squills. 

The gaping guests adore and, feeding fine, 

Feast to disgust and soak themselves in wine. 

Then, blown with wine and food and angry, all 

Arise and fight like furies in the hall. 

Of fisticuffs they take their eager fill, 

At last, with wine and meat o'ercome, are still. 



Colonial Cook Book. 



v. 

Greed laughs triumphant in her cruel glee 
And drowns her guests like sailors in the sea. 
Fell indig-estion now her work beg-ins, 
The liver finds the sinners in their sins. 
Languid, perspiring-, tortured, tumid, they 
With limbs that totter take their devious way. 
With tong-ues that stammer and with faces pale, 
But greed would yet more potently prevail. 
The broken, battered body is her own, 
What if the soul herself were overthrown 
And bound to earth in greed's unholy snare, 
That we inherit of diviner air. 
Then, if she might, her flood she fain would roll 
E'en o'er the embers of the immortal soul. 



12 



Colonial Cook Book. 



WEIGHTS AND MEASURES, 



4 saltspoonfuls of liquid equals 1 teaspoonful. 
4 teaspoonfuls of liquid equals 1 tablespoonful. 

3 teaspoonfuls of dry material equals 1 tablespoonful. 

4 tablespoonfuls of liquid equals 1 wineglass, or ]/ 2 gill, or )i cup. 
2 g"ills equals 1 cup, or y z pint., 

16 tablespoonfuls of liquid equals 1 cup. 

12 tablespoonfuls of dry material equals 1 cup. 

8 heaping- tablespoonfuls of dry material equals 1 cup. 
4 cups of liquid equals 1 quart. 

4 cups of flour equals 1 pound, or 1 quart. 
2 cups of solid butter equal 1 pound. 
Yz cup of butter equals % pound. 

2 cups of granulated sug-ar equal 1 pound. 
2 l / 2 cups of powdered sug-ar equal 1 pound. 

3 cups of meal equal 1 pound. 

1 pint of milk or water equals 1 pound. 
___J. pint of chopped meat packed solidly equals 1 pound. 

9 larg-e eg-g-s or 10 medium eg-g-s equal 1 pound. 

4 round tablespoonful of butter equals 1 ounce. 

1 heaping- tablespoonful of butter equals 2 ounces, or % cup. 
Butter the size of an egg- equals 2 ounces, or % cup. 

- — \ heaping- tablespoonful of sug-ar equals 1 ounce. 

2 round tablespoonfuls of flour equal 1 ounce. 
2 round tablespoonfuls of coffee equal 1 ounce. 

2 round tablespoonfuls of powdered sugar equal 1 ounce. 
1 tablespoonful of liquid equals y 2 ounce. 



Rely upon 

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Chlorides 

as your 

household 

disinfectant 

An odorless, colorless liquid; 
Powerful, safe, and cheap; 
Invaluable in the city home; 
Indispensable in the country home; 
Sold in quart bottles only, by drug- 
gists and high-class grocers. 




182 Merrimack Street, 
LOWELL, MASS, 



Photographers to 

Lowell High School, Class '99, 
Westford Academy, Class '99, 
Billerica, Class '99, etc, 



Platinum Work a Specialty, 




Renews the Hair. 



HALL'S 

Vegetable 
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HAIR 
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Brings the old color 
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Makes growth more 
rapid : long, abundant 
hair. Tightens the hair 
in place : stops it coming 
out. Entirely removes 
dandruff: prevents 
baldness. Nourishes 
the hair bulbs: bald= 
ness is cured. 



If your druggist can not supply you, send one 
dollar to R. P. Hall & Co., Nashua, N. H. 



COLONIAL COOK BOOK, 



SOUPS- 



soup STOCK. 

Soup stock should be made in a large, tightly covered 
kettle. To every pound of meat or bone allow one quart 
of cold water, one even teaspoonful of salt and half a 
teaspoonful of pepper. The meat shot. Id be cut in 
small pieces, the bone to be broken. Let meat stand in 
water until water is slightly colored; then let it come 
slowly to a boil, removing the scum as it rises. Let it 
boil gently and steadily, allowing one hour to every 
pound of meat. When done strain and set away in a 
cold place. Keep covered. When wished for use, re- 
move all the white fat on top and take whatever your 
receipt calls for of the stock remaining. 

MRS. WM. P. LAWLER. 

CARAMEL FOR COLORING SOUP, ETC. 

Melt half a pound of brown sugar with one teaspoon- 
ful of water. Stir steadily over fire until brown. Add 
slowly one cup of boiling water and one teaspoonful of 
salt. Boil one minute; when cool bottle and cork tightly. 
One tablespoonful will color clear soup. 

MRS. WM. P. LAWLER. 



16 



Colonial Cook Book. 



SOUP POWDER. 

Two ounces each of parsley, summer savory, sweet 
marjoram and thyme; one ounce each of lemon peel 
and sweet basil. Dry, pound, sift, and keep in a tightly 
corked bottle. Use to taste in flavoring soups. 

ELIZABETH A, SULLIVAN. 

VEGETABLE SOUP. 

Put down a shm of beef weighing five pounds in four 
quarts of cold water. Set on stove and let boil gently. 
When scum has all been removed add one generous 
tablespoonful of salt, a cupful of minced onion, carrot, 
parsnip, celery, tomato, cabbage, three or four sprigs 
of parsley, one cup of barley. Cook six hours and serve 
with dies of toasted bread. 

SISTER THERESA, St. John's Hospital. 

POTATO SOUP. 

Five medium sized potatoes boiled and mashed, one 
quart of milk, two teaspoonfuls of onion chopped fine 
and put in milk, one teaspoonful each of salt and celery 
salt, one-half saltspoonful of pepper, one tablespoonful 
of flour in two of melted butter. Boil altogether five 
minutes. 

MRS. CHARLES S. CROSBY. 

FRENCH VEGETABLE SOUP. 

Wash four pounds of lamb; put it down in four quarts 
of cold water; when scum arises skim carefully, then 
add a teacupful of chopped carrot; as carrot requires 
most boiling it should be added first. Then add a tea- 
cupful of potato, turnip, tomato, cabbage, chopped fine, 
salt and pepper to taste. Let boil about three hours, 
then serve. 

MISS ELIZABETH A. SULLIVAN. 



Colonial Cook Book. 



17 



CHICKEN BROTH. 

Cut the chicken into very small pieces and put in a jar 
filled with water, adding- a little salt. Cover tight and 
let it simmer all day. Strain and season to taste. 

MISS ELIZABETH A. SULLIVAN. 

BAKED BEAN SOUP. 

To one pint cold baked beans add two pints of water, 
tw r o slices of onion and a stalk of celery. Simmer thirty 
minutes, rub through a sieve. Add one cupful stewed 
and strained tomatoes, salt and pepper. Bind together 
with a tablespoonful each of butter and flour. 

MRS. GEORGE M. HARRIGAN. 

TOHATO SOUP. 

Two quarts of soup stock, one can of tomatoes, one 
large onion, one-half cupful of sugar, one teaspoonful 
each of clove and cinnamon, one tablespoonful of salt, 
one teaspoonful of curry powder, one-fourth teaspoon- 
ful cayenne pepper. Mix all together, put on fire and 
let cook slowly two hours. Then add one-half cup of 
flour thoroughly mixed with water enoug-h to make 
smooth. Strain and serve with thin slices of lemon. 

MRS. Z. W. STURTEVANT. 

TOriATO SOUP. 

One quart of soup stock, one can of tomatoes cooked 
and strained, one-half tablespoonful of salt, a large 
tablespoonful of sugar, three tablespoonfuls of flour 
rubbed smooth in one-half cup of cold water. Boil two 
hours, pour in tureen, add pepper and butter size of a 
walnut. 

MISS ALICE T. CLARK. 
THE FAMOUS WHITE HOUSE BOUILLON. 

Four pounds of juicy beef, one knuckle of veal, two 
small turnips, two carrots, one soup bunch, one small 



18 



Colonial Cook Book. 



pod of red peppers, two small white onions, salt, six 
quarts of water. Boil six hours, then strain through a 
sieve. Let stand over night and congeal ; skim off the 
grease, put into a kettle to heat, and add sherry to taste. 

J. M. A. 

ASPARAGUS SOUP. 

Remove the heads from two bunches of asparagus 
after cooking till tender in a little boiling water. Rub 
the stalks through a sieve and add the pulp to a pint of 
chicken stock, well seasoned. Heat a pint of cream in 
the double boiler. Cook together one tablespoonful 
butter and two of flour, add the chicken stock and the 
asparagus pulp gradually. Season with salt and pepper 
and when ready to serve add the asparagus heads and 
the hot cream. Canned asparagus is just as good. 

MRS. GEORGE M. HARRIGAN. 

CREAM OF SALMON SOUP- 

Drain the oil from one-half can of salmon, remove 
skin and bones and chop very fine. Scald 1 quart of 
milk with 1 slice of onion; add the fish, with 1 teaspoon- 
ful of salt and 1 saltspoonful of pepper. Melt 1 table- 
spoonful of butter, add 1 tablespoonful of flour, stir into 
the boiling soup; let cook 2 minutes and serve very hot. 

J. M. A. 

CREAM OF PEA SOUP. 

To 1 can marrowfat peas, add 3 cups water. Cook 
until tender; press through a sieve; scald 1 quart of 
milk with 1 slice of onion. Add the peas and put 
together with 1 tablespoonful of butter and 1 table- 
spoonful flour. Add 1 teaspoonful sugar, and season 
with salt and pepper. 

MISS ELIZABETH C. CLARK. 



Knox's Gelatine is not like pie, it's healthy. 



Colonial Cook Book. 



19 



CLAH AND FISH CHOWDER. 

Cut fine one good sized onion, put it in spider with two 
heaping- tablespoonfuls of butter, simmer until onions 
are soft. Put down one quart of cold water and a tea- 
spoonful of salt. When this comes to a boil add the 
onion and butter; strain one pint of clams, save the 
liquor. Put clams into soup kettle and let boil ten 
minutes; then add a pint of potatoes cut in cubes or 
sliced, and boil ten minutes, or until potatoes are cooked. 
Turn in clam liquid and let come to a boil. Then add a 
pint of milk and serve at once with tomato ketchup and 
browned crackers. In making fish chowder put fish 
and potatoes in together and let them boil fifteen 
minutes. MRS. GEORGE M. HARRIGAN. 

OYSTER SOUP. 

Take forty large oysters for this soup. One quart of 
milk, and enough of the strained liquor and cold water 
to make one pint ; add this with a little salt and a large 
piece of butter to the milk, let it come to a boil, add the 
oysters and let it boil up once. If desired, thicken with 
a little rolled cracker. 

J. M. A. 

TURKEY OR CHICKEN SOUP. 

Take bones and scraps left from roast turkey, 
chicken or any kind of game. Separate bones, meat 
and stuffing, keeping each by itself. Break bones and 
put them in soup-kettle covered with cold water. Add 
a small onion cut fine, pepper and salt. Simmer three 
hours; strain and remove all fat. Put liquor on to boil 
again, adding a cupful of the chopped meat to every 
quart of the liquor. Thicken with two tablespoonfuls 
of flour rubbed smooth in two tablespoonfuls of melted 
butter. C. F. S. 



20 



Colonial Cook Book. 



DUMPLINGS FOR SOUP. 

Take one pint of flour, two teaspoonfuls of baking- 
powder, one teaspoonful salt ; mix very stiff with milk 
and water. Have a well greased colander over a kettle 
of boiling' water ; drop mixture by teaspoonful into col- 
ander, cover closely and cook from ten to fifteen min- 
utes. They are very light. 

J. M. A. 



FISH, 



BAKED HALIBUT STEAKS. 

Wash and dry two halibut steaks; butter a fish sheet, 
lay thin slices of salt pork upon it. Place a steak upon 
the pork; pour lemon juice over it and dust wth salt and 
pepper. Dip oysters (one-half pint), in melted butter 
and then in cracker crumbs and place upon the fish. 
Place the second steak over the oysters, season as 
before, laying slices of pork on the top. Bake thirty or 
forty minutes, basting three or four times with the juice 
in the pan and lastly with melted butter. Remove pork 
on the top and cover with buttered crumbs. Serve 
when the crumbs are browned, garnished with parsley 
and slices of lemon, with Hollandaise sauce made as 
follows : 

HOLLANDAISE SAUCE. 

Beat one-half cupful of butter till soft and creamy. 
Add the yolk of four eg-g-s, one by one, and beat until 
they are blended with the butter. Add one and one- 
half tablespoonfuls lemon juice, one saltspoonful salt, 



PNEUMONIA 



Is a treacherous foe. 

It comes on insiduously, in the form 
of a cold ; the patient says it's "only a 
cold." I'll be all right in a day or two, 
and before its true character is sus- 
pected, it has made great progress. 

The chilly stage having passed, in- 
tense fever sets in, the thermometer 
registering 102 to 104; after a while 
there comes a deep-seated dull pain, 
frequent, short cough, with expectora- 
tion of viscid matter. 

And we have acute inflammation of 
the lung; if both are involved, it is 
double pneumonia. 

At the commencement, as we have 
shown, it was but a Cold. At this 
stage a few doses of Dr. Hilton's spe- 
cific No. 3 would have cured it and 
have PREVENTED PNEUMONIA. 

Here we illustrate the old saw, 
"that an ounce of prevention is better 
than a ton of cures." 

Think of the suffering, and the 
large majority of deaths that might 
be avoided, if people would cure a cold 
at its inception. 

Pneumonia is a preventable disease. 
It is the result of criminal careless- 
ness, in letting a cold have its "run." 

If people would get a bottle of Dr. 
Hilton's specific, when they are well, 
before they take the cold, have it in 
the house and in the pocket, ready to 
take on the FIRST indication of a 
cold, it would require but a few doses 
of the little pellets to effect a cure. 

But the trouble is they delay in get- 
ting it until they get the cold," and in 
many cases a person goes home at 
night feeling well as usual. 

But before retiring for the night, or 
soon after, they feel chill3% commence 
to sneeze, and they realize that they 
have taken a cold. 



Like many others you find yourself 
without anj r No. 3 in the house, but it 
is too late to send out after it now, so 
you have to wait until morning. 

But before the morning light makes 
its appearance, your cold has de- 
veloped into pneumonia. 

In health is the time to prepare for 
sickness, or what is better, be pre- 
pared to prevent it. 

Don't trifle with a cold, it is danger- 
ous. 

There is no excuse for any one hav- 
ing pneumonia, except carelessness. 

Dr. Hilton's Specific No. 3, when 
taken on the FIRST indication of a 
cold, will cure it. Cold cured 3'Ou 
can't have pneumonia. 

Over a million people in New Eng- 
land will vouch for this. 

Remember that Dr. Hilton's Spe- 
cific No. 3 is the FIRST remedy ever 
offered to the public to cure a cold, 
the Grip and PREVENT PNEUMO- 
NIA, and that it is the ONLY known 
remedy today that will do this and 
leave no injurious effect to the Stom- 
ach or Heart. 

Be warned now. Don't fail to get a 
bottle of No. 3 today, and you'll be 
safe. 

Guard against the fakes and imita- 
tions, the "just as good a remedy" 
that are offered to you, cheap in name, 
quality and price, anything to get 
your 25 cents, 

Dr. Hilton's Specific No. 3 has been 
proved, first during the fatal epidemic 
of Grip and Pneumonia in 1891, and 
since, by over a million people in New 
England who vouch for its good work. 
It costs you but 50 cents a bottle; you 
get a good thing, and nearty three 
times as many doses as any of the 
fakes and imitations give for 25c. 



See that the label on Dr. Hilton's Specific has his Hono= 
gram, Trade=mark and Autograph fac=simile. 
None genuine without them. 
PREPARED BY 

GEORGE W. HILTON, M. D., 

LOWELL, MASS. 



YARNS, SPANGLES, BEADS vasses, xnreaas, stamping 

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References. Established 1860. 



PFTFR RFMHFP 111 E - 9thst ' N - Y - Importer, 
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7-20-4 

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AT WHOLESALE IN LOWELL BY 

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33 Merrimack Street. 

BARTLETT & BUCKLEY, 

131 Central Street. 

SIMPSON & ROWLAND, 

82 Middle Street. 

F. M. BILL & CO., 

98 Middle Street. 



Colonial Cook Book. 



23 



few grains cayenne. Beat till smooth. Then beat the 
mixture with the Dover egg-beater for five minutes, set 
into a dish of boiling- water, add one-third of a cupful of 
boiling - water and cook till thick as a Mayonnaise sauce, 
beating- all the time. J. M. A. 

SMELTS A LA MEMERE. 
Clean six selected smelts and g-ash several times on 
each side. Season with salt, pepper, and lemon juice, 
and let stand ten minutes. Roll in cream, dip in flour 
and fry in butter. Add to butter in pan two tablespoon- 
fuls flour, one cup stock, one and one-third teaspoonfuls 
anchovy essence, lemon juice and, at the last, one and 
one-half tablespoonfuls butter. Just before pouring 
same around smelts, add one teaspoonful finely chopped 
parslev. 

MISS LAWLER. 
BOILED SALMON OR BLUEFISH. 

Take two or three pounds of either above named ; rub 
well with salt and lemon juice, and cover with boiling- 
water. Let boil until flesh parts from bone. Serve 
with Hollandaise sauce. 

MRS. GEORGE M. HARRIGAN. 

LITTLE PIQS IN BLANKETS. 

Take as many large oysters as are wished, wash and 
dry them thoroughly with a clean towel. Have some 
fat bacon cut in very thin slices, cover each oyster with 
them, and pin on with wooden toothpicks. Broil or 
roast them until the bacon is crisp and brown. Do not 
remove toothpicks. Serve hot. j, j. k. 

COLLARED SALflON. 

Split such a part of the fish as may be sufficient to 
make a handsome roll, wash and wipe it, and having 
mixed salt, white pepper, mace, and Jamaica pepper, in 



24 



Colonial Cook Book. 



quantities to season it very highly ; rub it inside and out 
with them. Then roll fish tight and bandage it; put as 
much water and one-third vinegar as will cover it; add 
a half dozen bay leaves, salt, and both kinds of pepper. 
Cover close and simmer until done. Serve with any 
good sauce. 

MISS ELIZABETH A. SULLIVAN. 

FRIED FILLETS OF HERRING. 

Fillet and trim the herring, then lay the fillets for two 
or three hours in a deep dish with one or two spoonfuls 
of oil, one of vinegar, with pepper and salt, some 
chopped parsley, and a sliced onion. Lift them out, 
dry them well, roll in bread crumbs, and fry them. 
Serve with them some crisp, fresh watercress. 

MRS. T. W. HALL. 

TOHATO SAUCE FOR FISH. 

Rub together two tablespoonfuls sifted flour, one 
tablespoonful of butter; pour over this one cupful of 
boiling water, two cupfuls of hot strained tomatoes. 
Add the juice of one small grated onion, a teaspoonful 
of salt and a speck of cayenne. Strain and pour over 
fish. MRS. Z. W. STURTEVANT. 

FRIED BROOK TROUT. 

Cut thin slices of salt pork and place them in a frying 
pan until the fat is cooked out. Rub trout thoroughly 
with salt and let them stand for a little while ; then dry 
and roll each one in cracker dust and place them in the 
smoking hot fat; turn them constantly to prevent burn- 
ing until thoroughly cooked. They burn easily. 

J. M. A. 

BAKED SALT FISH. 

Soak one-half pound of salt fish over night. Spread 
on earthen dish, butter size of an egg; lay in fish shred- 



Colonial Cook Book. 



25 



ded fine, one and one-half crackers rolled fine, a little 
pepper, one well beaten egg-, two cups of scalded milk. 
Bake twenty-five minutes. 

MRS. WOOD. 

CODFISH ON TOAST. 

Take one teacupful of freshened codfish picked up 
fine. Fry one sliced onion in a tablespoonful of butter 
until brown. Add fish, with water enough to cover, and 
one-half can or one-half dozen raw tomatoes. Cook 
nearly one hour. Season with pepper and serve on 
slices of buttered toast. 

MRS. WOOD. 



MEAT. 



ROAST BEEF. 

Wipe meat with a damp towel. Place a meat rack in 
the dripping pan and lay meat on it. Dredge with salt, 
pepper and flour the meat and bottom of pan. Set pan 
in a very hot oven and watch carefully to prevent flour 
on bottom of pan from burning. When flour turns a 
dark brown pour in enough water to cover bottom of the 
pan. After water has been added let meat cook awhile 
and then baste it, after which dredge it lightly with salt, 
pepper and flour. Baste every fifteen minutes. One 
hour and a half will be sufficient for an eight pound 
roast if meat is needed rare. Take meat up and place 
on a warm dish. Gravy — Pour all the fat from the drip- 
ping pan and after setting the pan on the range pour 
into it one-half pint of boiling water. Scrape all the 



26 



Colonial Cook Book. 



brown sediment from bottom and sides of pan. Mix 
one teaspoonful flour with three of cold water and grad- 
ually pour mixture into dripping- pan, stirring- all the 
while. Stop when gravy is about as thick as cream. 
Season with salt and pepper, and strain into hot bowl. 

MRS. GEORGE M. HARRIGAN. 

ROAST BEEF DRIPPINGS. 

When roast of beef is taken from pan pour all the fat 
not needed for gravy into an earthen dish. When cool 
put into refrig-erator to keep and use instead of butter 
or lard for shortening-. MISS ALICE T. CLARK. 

ROAST LAMB, MUTTON, PORK LIKE BEEF. 

Serve mint sauce with lamb ; caper sauce with mutton ; 
apple sauce with pork ; veal should be stuffed and covered 
with salt pork, cut into thin slices and served with hot 
horseradish sauce. 

MRS. GEO. M. HARRIGAN. 
MINT SAUCE. 

One teacup of fresh chopped mint, using" only leaves 
and tender tips, one-fourth cup of sug-ar and one-half cup 
of vineg-ar. Mix thoroug-hly and let stand one hour be- 
fore serving-. j. J. K. 
CAPER SAUCE. 

Put two tablespoonf uls of butter in stew pan, when hot 
add two tablespoonfuls of flour, when this mixture be- 
comes smooth draw pan back on stove and add gradually 
one-half pint of water. Stir until sauce boils, then add 
one-fourth teaspoonful of salt, one-eig-hth teaspoonful of 
pepper, and another tablespoonf ul of butter; boil one 
minute. Moisten mutton thoroug-hly with this sauce, 
after which add one and one-half tablespoonfuls of capers 
to what remains and serve. 

MISS ELIZABETH SULLIVAN, 



Colonial Cook Book. 



27 



HOLLANDAISE SAUCE. 

Three tablespoonfuls of butter beaten to a cream, 
then beat in the unbeaten yolks of two egg's, add one 
tablespoonful of lemon juice ; one-fourth teaspoonful of 
salt, a speck of cayenne ; place in double boiler and heat 
for two minutes; add one gill of boiling" water; cook for 
five minutes stirring - all the time. 

MISS ELIZABETH C. CLARK. 

HORSERADISH SAUCE. 

Four teablespoonfuls of grated horseradish and four 
tablespoonfuls of powered cracker crumbs thoroughly 
mixed and moistened with one-half cup of cream. Add 
one tablespoonful of sugar, salt and made mustard, very 
little pepper and two tablespoonfuls of vinegar. Mix in 
double boiler over hot water when perfectly smooth and 
hot serve. 

K. L. M. 

CURRIED SWEATBREADS. 

Take a pair of veal sweetbreads and cut into two-inch 
squares. Have in a stewpan about a pint of good white 
stock, heat it over the fire with the juice of an onion, 
tablespoonful of curry powder and two or three drops of 
tarragon vinegar and an ounce of butter rubbed with 
sufficient flour to thicken the sauce. When it boils stir 
in the sweatbreads and let them simmer gently for half 
an hour or perhaps two or three minutes longer. 

M. S. C. 

CHICKEN FRICASSEE. 

Singe and cut chicken as you would for serving. Put 
in pot, cover with boiling water to which add teaspoonful 
of salt and a little pepper. Let simmer until tender. 
Take up chicken, dredge with salt, pepper and flour and 
brown in hot butter. Then put it on a hot platter, strain 
the liquor and remove the fat, there should be nearly a 



28 



Colonial Cook Book. 



pint of liquor to it, add one cup of rich milk and heat 
again. Melt a large tablespoonf ul of butter in saucepan 
and add to it two tablespoonfuls of flour, mix well and 
pour into the chicken liquor, to this mixture add salt, 
pepper, half teaspoonful of celery salt and one teaspoon- 
ful of lemon juice. Have one egg" well beaten and pour 
sauce slowly on it stirring- well. Pour all over chicken 
and serve at once. j. m. A. 

VEAL LOAF. 

Chop fine three and one-half pounds of veal, one-fourth 
pound salt pork and one-fourth pound ham. Season 
with one tablepoonful salt, teaspoonful pepper, teaspoon- 
ful sweet herbs and juice of lemon. Add six soda crackers 
rolled, three egg's well beaten, butter size of an egg and 
four tablespoonfuls cream or milk. Mix thoroughly. 
Shape in a loaf, roll in crumbs. Bake in a moderate oven 
about two hours, basting as roast meat. Serve cold, 
sliced very thin. M. S. C. 

BEEF LOAF. 

Two pounds of hamburg steak, three-fourths of a 
cupful of cracker crumbs, one scant cupful of milk, one 
egg well beaten, salt and pepper to taste. Cover top 
with small pieces of butter and bake in a bread tin two 
hours. 

MRS. GEORGE A. TAYLOR. 

ESCALLOPED HAH. 

Butter a baking dish* wet with milk and melted butter, 
a cup of bread crumbs and put in, spreading on top 
some chopped boiled ham, cover pot in the oven until 
quite hot, then beat two eggs, add a few spoonfuls rich 
milk, pour over all, set in the oven till the eggs are 
cooked. 

MRS. WOOD. 



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Colonial Cook Book. 



31 



BROILED BEEF STEAK. 

Have it cut thick, trim off any suet that may be left on 
it and dredge with salt and pepper. Cook in a double 
broiler over a fire of clear coals from six to ten minutes 
if liked rare, turning- constantly. Have ready a hot 
platter in which a generous tablespoonful of butter has 
been melting and serve at once. 

MRS. GEORGE M. HARRIGAN. 

MUSHROOflS WITH STEAK. 

Take one-half cupful of butter, place it in a spider, 
when melted add one can of mushrooms and fry until a 
light brown. Then remove the mushrooms from the 
spider and add to the butter two tablespoonfuls of flour 
which has been rubbed with one tablespoonful of butter, 
a teaspoonful of salt and a speck of cayenne, the juice 
of one lemon and a cupful of boiling water. Strain, mix 
with mushrooms and pour over a slice of broiled steak. 

MRS. Z. W. STURTEVANT. 

YORKSHIRE PUDDING. 

Take one pint of milk, four tablespoonfuls of flour, 
two eggs and a pinch of salt. Mix thoroughly and bake 
in a quick oven ten minutes, serve with roast beef. 

MISS ALICE T. CLARK. 



VEGETABLES, 



BOSTON BAKED BEANS. 

Soak one pint of beans over night ; in the morning rinse 
in two or three waters, and put in your pan to bake 
.without parboiling; if you bake them all day one-half 
pound of nice mixed pork placed in the middle of the 



32 



Colonial Cook Book. 



bean pot; sweeten with molasses or sugar, add a pinch 
of saleratus, salt and pepper to taste, and fill up the pan 
with boiling water, cover and bake, not too fast, at least 
eight or nine hours, adding water as it evaporates, leave 
off the cover for the last hour or two to let them brown 
nicely. 

J. M. A. 

MACARONI AND CHEESE. 

One quarter of a pound of macaroni broken into one 
inch lengths, boil ten minutes in boiling salted water, 
butter an earthen dish, drain macaroni and put it in. 
Strew over the top one-half cupf ul of grated cheese, and 
butter the size of a walnut cut into small pieces. Then 
add one cupful of rich milk or cream and bake one-half 
hour. 

MISS ELIZABETH C. CLARK. 
POTATO PUFF. 

One cupful of mashed potato to which one teaspoonful 
of butter has been added. One egg well beaten, one- 
half cupful of rich milk, salt and pepper to taste. Beat 
the mixture until light. Fill greased popover pans and 
brown in a quick oven. 

MISS MARIA A. HICKEY. 
SPINACH. 

Pick over and thoroughly wash one-half peck of 
spinach. Put in pot with a generous teaspoonful of 
salt and one pint of boiling water, cook one half hour, 
strain, turn into hot vegetable dish with a generous table- 
spoonful of butter, salt and pepper to taste and garnish 
with slices of hard boiled eggs. 

K. L. M. 

ASPARAGUS, 

Wash and break into inch pieces as far as each stalk 
can be broken easily. Cook in boiling salted water deep 



Colonial Cook Book. 



33 



enough to cover until tender. Turn in hot vegetable 
dish with butter, salt and pepper to taste. 

K. L. M. 

STRING BEANS. 

String- the beans and break them into inch pieces. 
Pour boiling- water over them and let them stand until 
it is cold. This makes them tender. Then cover with 
boiling- water, add one teaspoonful of salt and let cook 
until tender, strain and season with pepper, add a gener- 
ous tablespoonful of butter and serve. 

MRS. GEO. M. HARRIGAN. 

CORN FRITTERS. 

One quart of grated corn, add two eggs, two table- 
spoonfuls of flour, two of butter, one teacupful of milk ; 
fry in hot butter and lard mixed, dropping from a spoon. 

MRS. WM. P. LAWLER. 

ESCALLOPED POTATOES. 

Peal and slice potatoes same as for frying, butter an 
earthen dish, put in a layer of potatoes, season with salt 
and pepper, small pieces of butter and some chopped 
onion; dredge a little flour over it; another layer of 
pototoes, continue until dish is full. Just before putting 
into the oven pour over all a cup of milk and bake three- 
fourths of an hour. 

MISS ELIZABETH C. CLARK. 

sunriER SQUASH. 

Wash and cut into small pieces, skin and seeds need 
not be removed. Cook in boiling salted water until 
tender. Place the squash in a strainer cloth, mash it 
thoroughly, squeezing cloth until the squash is dry ; add 
a little cream of butter, salt and pepper, and heat again 
before serving. MRS. J. J. KELLEY. 



Mrs, Ewing says Knox's Gelatine is the best in the world 



34 



Colonial Cook Book. 



LYONNAISE POTATOES. 

Cut cold boiled potatoes into dice until you have one 
pint and season with salt and 'pepper. Fry a small table- 
spoonful of mince onion and a heaping- tablespoonful of 
butter until yellow. Add one tablespoonful of vinegar 
drop by drop, next add potatoes, stir but do not break 
them, keep stirring- them until they have absorbed all 
the butter, add a tablespoonful of chopped parsley and 
serve. K. L- M. 

VEGETABLE HASH. 

Take the vegetables left over from a boiled dinner, 
chop them separately and coarse, season with salt and 
pepper, mix them together, put the corned beef fat in 
a frying pan and set on the fire, when it is melted add 
the vegetables and cover the pan. Place on moderately 
hot part of range and cook one-half hour stirring often 
with a fork. Just before serving draw the pan to a 
hotter part of the fire and stir for three minutes, serve 
very hot; two tablespoonfuls of butter may be used 
instead of the beef fat. MRS. GEORGE L. HALL. 

BAKED TOMATOES. 

Cut a thin slice from the stem -end of six large smooth 
tomatoes. Remove the seeds and soft pulp, mix the 
pulp with an equal amount of buttered bread crumbs, 
season to taste with salt, pepper and onion juice. Fill 
tomato with this mixture heaping it in the centre, cover 
laps with buttered crumbs, bake in a granite pan until 
crumbs are brown, serve very hot. 

MISS MARIA A. HICKEY. 

CREAfl POTATOES. 

Cut up a quart of cold boiled potatoes in an earthen 
dish, sprinkle salt over each layer, set in oven to heat 
through. Cream one pint of milk heated in a double 



Colonial Cook Book. 



35 



boiler, when hot add two tablespoonfuls of flour dissolved 
in a little cold milk, stir until it thickens and pour over 
potatoes and serve at once. 

MRS. ELIZABETH C. CLARK 



ENTREES. 



CHEESE SOUFFLE. 

Cook together two tablespoonfuls butter and three 
tablespoonfuls flour, add gradually three-fourths cup 
scalded milk, also a few grains cayenne pepper, one-half 
teaspoonf ul salt and one-half cup grated cheese ; remove 
from the fire and add the well beaten yolks of three eggs, 
cool and fold in the stiffly beaten whites of three eggs. 
Turn into a buttered dish and bake in a slow oven twenty 
minutes. This is only sufficient for four, you can enlarge 
it if you desire. MISS LAWLER. 

CLAM FRITTERS. 

Two eggs beaten light, pinch of salt, a scant teaspoon- 
ful of soda, one and one-half teaspoonfuls of cream of 
tartar, one cup of sweet or sour milk. If sour milk is 
used omit the cream of tartar, add flour enough to make 
a nice light batter that will drop from the spoon, take a 
spoonful of the batter, put in two or three pieces of 
chopped clam and fry in deep smoking hot fat, batter is 
the same for all kinds of fritters. 

MISS MARIA A. HICKEY. 

OYSTER RAREBIT. 

Melt one tablespoonful of butter, add half a pound of 
cheese, grated or broken into bits. Parboil half a pint 



36 



Colonial Cook Book. 



of oysters, drain, and keep hot. Beat the yolks of two 
eg-g-s, add half a cup of the oyster liquor, and the oysters, 
and stir into the melted cheese. Season with pepper and 
salt, and serve upon bread toasted upon but one side. 

K. L. M. 

WELCH RAREBIT. 

Melt a small piece of butter in chafing - dish, add one 
pound of mild fresh cheese broken in pieces. Cover 
and let melt or with a fork stir until it is the consistency 
of molasses, then add beaten together one small eg-g-, 
one-half thimble of mustard, same of salt and a dash of 
cayenne. Last add about one-third of a cupful of beer 
warmed a little. MRS. GEORGE A. TAYLOR. 

CHICKEN CROQUETTE. 

Half a pound of chicken chopped very fine and seasoned 
with half a teaspoonf ul of salt, half a teaspoonful of celery 
salt, a quarter of a saltspoonful of cayenne pepper, one 
saltspoonful of white pepper, a few drops of onion juice, 
one teaspoonful of chopped parsley, and one teaspoon- 
ful of lemon juice. Mix with thick cream sauce until 
soft enoug-h to be handled easily, when cool shape into 
rolls ; roll in fine bread crumbs, then dip in beaten eg-g-, 
then in crumbs ag-ain and fry one minute in smoking- 
hot fat, drain on paper and serve with a thin cream 
sauce. K. L. M. 

THICK CREAM SAUCE. 

Scald one pint of cream ; melt two even tablespoonf uls 
of butter in a sauce pan, when bubbling* add two heaping- 
tablespoonf uls of dry corn starch and stir until smooth, 
add one-third of the cream and stir until it boils, add 
more cream and boil ag-ain. When perfectly smooth add 
remainder of the cream and one-half teaspoonful salt, 
one-half saltspoonful white pepper, one-half teaspoonful 



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Colonial Cook Book. 



39 



of celery salt and a speck of cayenne. While sauce is 
hot mix it with the meat or fish for croquettes or patties, 

etc. K. L. M. 

OMELET. 

Beat the yolks of two eggs well, add to them two 
tablespoonfuls of milk, a little salt and pepper, beat the 
whites until stiff and dry, cut and fold one-half of them 
lightly into yolks till just covered, have a clean smooth 
pan or spider, when hot rub it well with a teaspoonful 
of butter, when butter is bubbling turn in the omelet 
quickly and spread it evenly on the pan. Lift pan from 
hottest part of fire and cook carefully until slightly 
browned. When nearly cooked add the remaining half 
of whites spread over top. Fold over and let dry on oven 
grate, when dry slide it on to a hot platter and serve at 
once. MISS KATHARINE WHITE. 

FRICASSEED LOBSTER. 

Put the meat of two lobsters cut into small pieces, 
with the fat and some coral in a frying pan with a little 
pepper, salt, one-half cup milk or cream, one cup water, 
butter size of an egg, and one teaspoonful Worcester- 
shire sauce. Let simmer until liquid has a rich red 
color. Take a tablespoonful flour rub into it one-half 
tablespoonf ul butter, stir this into one-half cup hot milk, 
then add the beaten yolk of one egg. When ready to 
serve, stir this into the lobster, and add one tablespoon- 
ful sherry wine (Rhienstrom Bros.) m. c. L. 
CHEESE CUSTARD. 

Butter a baking-dish, put in a layer of bread cut in 
pieces one inch square with crust removed, sprinkle 
thinly sliced cheese over the bread, dust with salt and 
paprica or a few grains of cayenne. Add other layers 
of bread and cheese, seasoning as before, using in all 



40 



Colonial Cook Book. 



half a small loaf of bread, one cup of cheese, and half a 
teaspoonful of salt. Beat two eggs slightly, add one 
pint of milk, and pour the mixture over the bread and 
cheese. Bake about half an hour in a moderate oven. 

MISS CORA M. ELA. 



SALADS, 



HAYONNAISE DRESSING. 

One level tablespoonful of mustard, one scant table- 
spoonful of sugar, pinch of cayenne, a teaspoonful of 
salt, yolks of four raw eggs, juice of one-half lemon, one 
pint of oil and two tablespoonfuls of vinegar, one cupful 
of whipped cream. Beat the yolks of eggs, mustard, 
sugar and salt together till light and thick, add small 
quantities of oil at a time until too thick to use egg beater 
any longer. Then add oil more rapidly, thin with the 
vinegar and lemon juice and last add the cream. 

MRS. GEORGE A, TAYLOR. 

LOBSTER SALAD. 

Cut lobster into small pieces, season with salt, pepper 
and a very little vinegar, put away for an hour or two. 
Wash 'lettuce and put it on ice, make a bed of lettuce, 
put on lobster and your mayonnaise dressing. 

MRS. GEORGE A. TAYLOR 

SWEETBREAD AND CUCUMBER SALAD. 

Cook the sweetbread twenty minutes in boiling, salted 
and acidulated water; cool in cold water; dry and cut in 
cubes. Cut a cucumber in dice. Marinate the sweet- 



Colonial Cook Book. 



41 



bread with one tablespoonful and a half of oil, half a 
tablespoonful of vinegar, and a dash of salt and pepper. 
Serve with the cucumber, lettuce, and 

BOILED DRESSING. 

Scald with hot water to mix, one tablespoonful of dry 
mustard and one teaspoonful each of salt and sugar. 
Pour in half a cup of butter, melted, and one-third a cup 
of milk ; add two eggs, beaten, and cook over hot water 
till the mixture thickens, stirring constantly ; then add 
very gradually one-fourth a cup of hot vinegar. 

MISS CORA M. ELA. 

HAYONNAISE DRESSING. 

Four eggs well beaten and one-fourth cupful of sugar, 
one teaspoonful of salt, one teaspoonful of mustard, pinch 
of cayenne pepper, one-half cupful of vinegar, butter 
size of an egg. Put in a double boiler and stir constantly 
until thick. Then remove from stove and beat until 
smooth. Put away on ice until thoroughly cold, then 
add juice of two lemons, one-half pint of whipped cream 
and put away in Mason jars until wanted. 

MRS. Z. W. STURTEVANT. 

LETTUCE SALAD. 

Crisp leaves of a head of lettuce and slice up three 
cucumbers, place around lettuce and six haad boiled 
eggs, six cold potatoes, cut in dices ; one onion chopped 
fine, place in dish and pour mayonnaise dressing over it. 
Reserve yolks of two eggs and grate over top and the 
whites cut up in dice and place around. Set on ice to 
get thoroughly cold before serving. 

MRS. Z. W. STURTEVANT. 

CHICKEN SALAD. 

Have a quart of cold roasted or broiled chicken, cut in 
dice. Place in an earthen bowl and season two table- 



42 



Colonial Cook Book. 



spoonfuls of vinegar, one of oil, one-half teaspoonful of 
salt and one-quarter teaspoonful of pepper. Set away in 
cold place for two or three hours. Wash and cut into 
small pieces enough white celery to make a pint, put on 
ice until serving time. Then mix celery, chicken and 
half your salad dressing- together, put mixture in salad 
bowl and pour rest of dressing over it, garnish with 
white leaves of celery. 

MRS. GEORGE M. HARRIGAX. 
CABBAGE AND CELERY SALAD. 

Scoop out the inside of a cabbage, mix with an equal 
quantity of celery, moisten with salad dressing, reiil the 
cabbage, serve on a folded napkin and garnish with 
celery tips and parsley. 

P^OK DRESSING. 

Mix one-half tablespoonful each of salt and mustard 
I Stickney's & Poor's), with one tablespoonful of sugar ; 
add one egg slightly beaten, two and one-half tablespoon- 
fuls melted butter and three-fourths cup of cream, add 
slowly one-fourth cup of vinegar, cook over hot water 
until it thickens, strain and chill. 

MISS ELIZABETH C. CLARK. 

RED SALAD. 

Mix together one cup of beets, two cups of cold boiled 
potatoes, one-half cup of veal, pork or chicken, one apple 
peeled and one-half cup of celery, all cut into dice. Add 
one chopped pickle. Marinate with a French dressing, 
made with two tablespoonsfuls of oil, four tablespoonfuls 
vinegar, a few grains of cayenne, and mustard, a few 
drops of onion juice, and salt to taste. Arrange the 
vegetables on a large plate, and mark out a star with a 
knife, outline the star with parsle} T , and fill in between 
the points with the yolks and whites of eggs, beets, 
potatoes and cresses or mince sardine. 

MISS CORA M. ELA. 



Colonial Cook Book. 



43 



SARDINE SALAD. 

For one large box of sardines, take six hard boiled 
eggs, drain off the oil from the fish, remove backbone, 
tail and skin, and mix thoroughly with the eggs, minced 
fine, season with pepper and salt, serve plain, with 
vinegar or mayonnaise dressing. j. M. A. 

POTATO SALAD. 

Take salad dish and cut into it a layer of cold boiled 
potatoes, sprinkle over them a layer of fine chopped 
onion and celery, and a layer of hard boiled eggs, con- 
tinue until dish is full. With layer of eggs on top pour 
over all the mayonnaise dressing. 

MAYONNAISE DRESSING. 

One egg well beaten, saltspoonfulof salt, three-fourths 
cupful of cream or rich milk, one teaspoonful of mustard, 
pinch of cayenne, one tablespoonful of sugar, two table- 
spoonfuls of melted butter; add gradually one-fourth 
cup of vinegar, put in double boiler and stir until it 
thickens, chill thoroughly before using. 

MISS ELIZABETH C. CLARK. 

TOMATO SALAD. 

Pare ripe tomatoes (which should be thoroughly 
chilled) in slices and arrange on a flat dish. Put one 
teaspoonful of mayonnaise dressing in the centre of 
each slice. Place a border of parsley around and a sprig* 
between the slices of tomato. 

MISS ELIZABETH A. SULLIVAN. 

SALMON SALAD. 

One quart of cooked salmon, two heads of lettuce, two 
tablespoonfuls of lemon juice, one of vinegar, two of 
capers, one teaspoonful of salt, one-third of a teaspoon- 
ful pepper, one cupful mayonnaise dressing. Break the 
salmon with a silver fork, add to it the salt, pepper, 



44 



Colonial Cook Book. 



vinegar and lemon juice. Put in ice chest for two or 
three hours. Fix lettuce same as for lobster salad, 
heap salmon lightly on them, cover with the dressing. 
Sprinkle capers and slices of lemon cut in quarters over 
top. j. m. A. 



PUDDINGS. 



SWEDISH PUDDING. 

One heaping cupful of sugar, boil into a brown syrup, 
and line pudding dish with it. Then one cup of sugar 
and a quart of milk, put in pan in which sugar was 
browned (without washing pan) let it scald and pour it 
over eight well beaten eggs, flavor with vanilla, pour into 
a sugar lined pudding mould and set in a pan of hot 
water and cook on stove one-half hour, then put in oven 
and bake one-half hour, serve with whipped cream. 

MRS. WOOD. 

BRANT ROCK PUDDING. 

Pare and cut into small pieces four good sized apples, 
grate or pulverize four good sized common crackers, 
beat separately two eggs, to the yolks add one-half cup 
of sugar, one pint of good milk, saltspoonful of salt, beat 
well and then add whites of eggs, beat again. Put in an 
earthen dish, place butter size of an English walnut on 
top and bake long enough to cook the apple, serve with 
any good pudding sauce. MISS ALICE T. CLARK. 
DELTIONICO PUDDING. 

Put one quart of milk in a double boiler. When the 
milk has reached the boiling point, add the yolks of four 



LOWELL 
GAS LIGHT 
COMPANY. 



Cooking- by Gas is more healthful, agreeable, 
and economical, than by any other method. This 
fact has been demonstrated by the experience of 
over four thousand families in this city. The 
Lowell Gas Light Company will sell you a Gas 
Range and you can pay for same in semi-annual 
payments if you se desire. This places the 
Ranges within the reach of every gas consumer. 
A full line of Gas Ranges on exhibition at this 
office. 



46 



Colonial Cook Book. 



eggs, six tablespoonfuls of sugar, and two heaping- 
tablespoonfuls of corn starch beaten to a cream. Cook 
until it thickens; pour into dish in which it is to be 
served and flavor with vanilla. When cool, beat whites 
of eggs to a stiff froth; add one cup of sugar; drop on 
pudding and brown slightly in the oven. 

MRS. CHARLES T. CROSBY. 

CHOCOLATE PUDDING. 

One pint of bread crumbs, one quart of milk (hot), 
one tablespoonful of butter, one tablespoonful of sugar, 
one egg and two squares of Baker's chocolate grated. 

SAUCE. 

One tablespoonful of butter and one cupful of pow- 
dered sugar beaten together, yolk and white of one egg 
beaten separately, one teaspoonful of vanilla. 

MRS. JOHN W. STOTT. 

SNOW PUDDING. 

Soak one-fourth of a box of gelatine in one-fourth 
cupful of cold water until soft. Then add one cupful of 
boiling water, one cupful of sugar and one-fourth cupful 
of lemon juice. Stir until sugar is dissolved; strain and 
set in ice water to cool. Beat the whites of three eggs 
to a stiff froth and when gelatine begins to thicken beat 
in the whites. Beat until the mixture is white all 
through. When nearly stiff enough pour into pudding 
mould and set away on ice for two or three hours. 
Serve with soft custard, 

SOFT custard. 
Beat the yolks of the three eggs and two large table- 
spoonfuls of sugar together for six minutes, and add to 
them a gill of cold milk. Put the remainder of one pint 
in a double boiler add set on lire. When milk comes to 
a boil turn in the other mixture and cook until it coats 



Colonial Cook Book. 



47 



the spoon. Stir all the time. It will take about five 
minutes. When done turn into a cold bowl and stir 
until mixture is cool. 

MISS ELIZABETH A. SULLIVAN. 
CRACKER PUDDING. 

Split eight crackers, breaking- each half in two or three 
pieces. Put in pudding dish crust side up. Sprinkle 
over them one-third of a cup of raisins. Beat three 
eggs, reserving- the whites of two for sauce, and stir 
into a quart of milk; add one-half teaspoonful of salt 
and four tablespoonfuls of sug-ar. Stir well and strain 
over the crackers. Let stand half an hour, then bake 
twenty-five or thirty minutes. 

SAUCE. 

Whites of two eg-g-s beaten stiff; add one cup of sugar. 
When thick and smooth, stir in a cupful of whipped 
cream. Flavor slightly. 

MRS. CHARLES T. CROSBY. 
TUTTI FRUTTI PUDDING. 

Soak one box of gelatine in a pint of cold water twenty 
minutes; then add one quart of boiling water and stir 
until dissolved; to this add the juice of three lemons 
and one cup of sugar. When mixture begins to thicken, 
add as many bananas, oranges, dates, strawberries, 
or slices of pineapple as desired. Set away to harden, 
and serve with whipped cream. 

MISS NELLIE F. HARRIGAN. 
ENGLISH PLUn PUDDING. 

One cupful of molasses, cup of milk, one egg, one-half 
cup of melted butter, one-fourth teaspoonful of clove, 
cinnamon, allspice, one teaspsonful of soda in the milk, 
one cupful of chopped raisins, cupful of currents, one- 
half teaspoonful of salt, three and one-half cups of flour, 
steam three hours. MRS. ROLF BRADBURY. 



48 



Colonial Cook Book. 



ENGLISH PLUH PUDDING. 

One bowlful of bread crumbs, one bowlful of chopped 
suet, one scant bowlful of flour, one-half bowlful of 
raisins, one-half cupful of molasses, one teaspoonful of 
soda, one teaspoonful of salt, one even teaspoonful of 
nutmeg", cinnamon, a little clove, milk enough to make a 
stiff dough. Take a pudding- cloth and dip in boiling 
water, rub it over with lard, then sprinkle flour over it. 
Set cloth in a bowl after tying- pudding up tight. Put a 
pinch of flour and a little lard where the string- is tied. 
Have water boiling before you put pudding in, boil four 
or five hours, serve with whipped cream. 

MRS. CHARLES T . CROSBY. 

INDIAN PUDDING. 

Mix seven tablespoonfuls Indian meal with one-half 
cup of molasses, pour over it one quart of boiling milk, 
add one-half cup of brown sugar, a little salt, a small 
piece of butter. When ready for the oven add one cup 
of cold water and bake two hours. 

MRS. GEORGE A. TAYLOR 

PEACH PUDDING. 

Butter an earthen dish and put into it one pint of sliced 
peaches. Make a batter with one heaping cup of flour, 
one heaping teaspoonful of baking powder, one saltspoon- 
ful of salt, two-thirds of a cup of sugar, wet with one 
cup of milk and one egg beaten light, last thing stir in 
one tablespoonful of melted butter. Beat well, pour 
mixture over the peaches and bake in a hot oven about 
half an hour. MRS. GEORGE BOWER* 

ORANGE PUDDING. 

Take four good sized oranges, peel, seed and cut into 
small pieces, add a cup of sugar and let them stand, into 
one quart of nearly boiling milk, stir two tablespoonfuls 



Colonial Cook Book. 



49 



of corn starch mixed with a little water; add the yolks 
of three eggs well beaten, when cool mix with the oranges, 
make a frosting of the whites of the eggs and one-half 
cup of sugar, drop by spoonfuls on top of pudding and 
place in oven to brown. 

MISS NELLIE F. HARRIGAN. 
THANKSGIVING PUDDING. 

Two quarts of milk, one dozen common crackers, one 
coffee cup sugar, one coffee cup of molasses, four eggs, 
butter size of an egg, cinnamon, nutmeg and allspice to 
taste. Mix altogether the night before. In the morn- 
ing put into pudding dish, which has been well buttered, 
a layer of the mixture, one of raisins and currants and 
bits of butter, another layer of the mixture, then fruit, 
until all is used. Bake very slowly six hours. While 
baking, stir in cold milk two or three times. Serve with 
hard sauce. This pudding will keep a year. 

HARD SAUCE. 

Rub one-half cup of butter to a cream in a hot bowl, 
adding gradually one cupful of powdered sugar and a 
teaspoonf ul of any extract you wish for flavoring. Keep 
it on ice until very hard. 

MRS. CHARLES T. CROSBY. 
CABINET PUDDING. 

One cup of molasses, one cup of milk, one-half cup of 
butter, three cups of flour, three cups of fruit salt, and 
spice to taste. Add one teaspoonful of soda and steam 
four hours. Serve with hard sauce. 

MRS. JOHN W. STOTT. 

COTTAGE PUDDING. 

Mix two heaping cups of flour with two teaspoonf uls 
of baking powder and one-half teaspoonful of salt. Add 
one egg well beaten, three-fourths of a cup of sugar and 



50 



Colonial Cook Book. 



three tablespoonfuls of melted butter, and a cup of milk, 
bake in a shallow dish. Serve with lemon sauce. 

MRS. WOOD. 

GRAHAfl PUDDING. 

One cup of molasses, one cup of milk, one and one-half 
cups of graham meal, one egg-, one teaspoonful of saler- 
atus, one tablespoonful of butter, one cup of raisins 
chopped fine, one-half teaspoonful of cinnamon and nut- 
meg, steam two hours. Serve with creamy sauce or 
whipped cream. MRS. JOHN W. STOTT. 

SIR PETER'S PUDDING. 

One box of gelatine dissolved in one-half pint of cold 
water, add one pint of boiling water, two cups of sugar, 
and the juice of two lemons, two bananas, two oranges, 
six figs and ten English w r alnuts. Serve with cream. 

J. M. A. 

NESSELRODE PUDDING. 

Shell one pint of chestnuts, remove the skins and put 
in saucepan covered with boiling water, boil ten minutes 
and press through a colander, shell, blanch and pound 
one pint of almonds, cut one pound of candied fruit in 
small pieces. Put one pint of water and a pound of 
sugar to boil for fifteen minutes, beat the yolks of six 
eggs very light, add to the boiling syrup and stir over 
fire until very hot, take it off and beat with a spoon until 
cool, add fruit, nuts, a teaspoonful of vanilla and one 
pint of cream, mix well and freeze. When frozen hard 
stand away four or five hours before serving. 

MRS. WM. P. LAWLER. 

LEMON PUDDING. 

One pint of bread crumbs, pour over them one quart 
of hot milk, one-half cup of butter. When cool add yolks 
of four eggs and one cup of sugar beaten together, add 
<jf rated rind of one lemon, bake one and one-fourth hours. 



Colonial Cook Book. 



51 



Cover top with whites of eg-g*s beaten stiff with one-half 
cup of sugar and the juice of lemon, brown in oven. 

MRS. CHARLES T. CROSBY. 

CARAHEL PUDDING. 

One cup of sug-ar and two tablespoonfuls of water, 
brown in the griddle ; one quart of milk warmed in double 
boiler. The yolks of six eggs well beaten with a little 
salt, add eg-g-s to milk and mix thoroughly, then flavor 
with vanilla, grease a mould and bake inoven fifty minutes. 
Serve cold with or without whipped cream. 

MRS. FREDERICK W. FARNHAM. 

WHIPPED CREAM SAUCE. 

Mix one cup of ice cold cream, one teaspoonful of 
vanilla and one-half cup of powdered sugar, beat with a 
Dover egg beater, add the beaten white of an egg and 
beat all tog-ether until stiff. 

MISS ELIZABETH A. SULLIVAN. 

LEMON SAUCE. 

Two cups of boiling water and one of sug-ar boiled 
together five minutes, add three heaping teaspoonfuls 
of corn starch, wet with cold water. Cook ten minutes, 
add the juice and rind of one lemon and a tablespoonful 
of butter, stir until butter is melted and serve at once. 

MISS MAR [A A. HICKEY 

WINE SAUCE. 

Stir one tablespoonful of corn starch wet in cold water 
into one cupful of boiling- water and let boil ten 
minutes, rub one-fourth of a cupful of butter to a cream, 
add gradually to it one cupful of powdered sugar, one egg 
well beaten and a little nutmeg, add one-half cupful of 
wine (Rheinstrom Bros.) to the boiled corn starch and 
pour over butter, sugar, etc. Stir until thoroughly 
mixed. MRS. GEO. M. HARRIGAN. 



Cream >ne-half cup of bntlser and fraidf «k 

crop of sngar. add one cup of crashed strawberries mr 
blackberries, canned U ml will do. 

CHAJLLE^ T. CK6BT 

One carp of better and one-half cup- of bntfcer creamed. 
- - u : soiling- water and one tabieswonfmi of 
flour, when thick stir in so^rai tatter and let cone 
to a boil, add the white of one egir beaten stiff and flavor 

MRS. KOt-F MinriY 

Beat rv tabiesp.*>n±n3sof buttc:- 1 i j -rant, irrad nail v 
one giU of powdered sagur. add the wteie mi an egjg 
beaten stiff and beat for two minutes longer, add three 
• t: t - - ; - : ; i:.: ; rttrttue beat- 

ing xnrtn ini\r«i e is smooth. Place bond m a pan mi 
boiling: water and stir Snr three minute^. Serve in a 



JBJ.Y OF 

Put : t * tut rs^.- nfuls t -*c c r i u-uble boiler 
tr two quarts of bnfinnr water, cook sioniy without 
- 1 iinr tffl tifee rice is tender. Drain off water and set 
aside to cooL soak one-fourth of a box of gefanine in 
•utr~ t : t ; t t - tjtr.t u~ T 'r~ t >ne-nalf r>iut 

^UuT'i " star : : -t ; rtu_u:r_:r tit r ^ci^truc mixture in 
a par ~_ \.~z ' irt : >tir mitr? both sns*ar and 



54 



Colonial Cook Book. 



gelatine are dissolved, then turn it over cooked rice and 
thoroughly mix. Whip one pint of cream as lightly as 
possible with the cold rice and gelatine. Flavor with 
sherry and pour into a mould that has been wet with 
cold water, stand on ice. Put in a flat dish and place 
preserved strawberries or cherries about it. 

MRS. GEORGE A. TAYLOR. 

PRUNE WHIP. 

Stew prunes in a little water, stone and chop and 
sweeten, when cold add the whites of two eggs beaten 
stiff, put into dish in which it is to be served, put in 
oven and brown, eat with whipped cream or boiled cus- 
tard. MRS. CHARLES T. CROSBY. 
A DAINTY DESSERT. 

Three eggs, the yolks and whites beaten separately, 
to yolks add three-fourths of a cup of sugar and beat 
hard for five minutes. Then stir in whites beaten stiff, 
add one large cup of flour to which has been added one 
teaspoonful of cream of tartar and one-half teaspoonful 
of soda, sift into above and bake in a moderate oven 
twenty-five minutes. When cold cut cake in two, put 
half the filling between, reserving the other half for top. 

FILLING. 

Three cups of pulverized sugar and one pint of thick- 
cream beaten stiff, to which add a wineglassf ul of sherry 
wine, put between the cake, to the filling reserved for 
top, add wine jelly made as follows : Soak three-fourths 
box of gelatine in two cups of cold water one hour, then 
add one cup of boiling water and one cup of sugar, the 
juice of two lemons and one-half pint of sherry wine, 
strain all and set away to cool. When cold cut up fine 
with a knife and mix with cream filling, cover top of cake 
and serve, color cream for top pink if desired. 

MRS. Z. W. STURTEVANT. 



Colonial Cook Book. 



55 



FRUIT SALAD. 

One-half dozen bananas sliced, one pineapple cut in 
dice, one box of strawberries or one-half dozen peaches 
and three oranges. Place in layers in a cut glass dish 
spreading- cocanut and sugar over each, spread top with 
cocanut and serve with sponge or any other lig"ht cake. 

MISS ALICE T. CLARK. 
PINEAPPLE HOUSSE. 
Soak one tablespoonful gelatine in one-fourth cup of 
cold water; add one cup hot pineapple syrup, two table- 
spoonfuls lemon juice and one cup sugar. Strain and 
cool; as mixture thickens, fold in the whip from one 
quart thin cream. Pack in salt and ice four hours. 

MISS ROSE DOWD. 
PINEAPPLE CREAM. 
Soak one box of gelatine in one-half cup of cold water. 
Stew one can of fine pineapple with one-half cup of cold 
water and one cup of sugar ten minutes. Dissolve the 
gelatine with one-half cup of boiling water; add to pine- 
apple and stir until it cools; when nearly stiff add one 
pint of whipped cream. Line a melon mould with 
sponge fingers and fill with the cream. Very much 
better if allowed to stand over night. 

MRS. CHARLES T. CROSBY. 
SYLLABUB. 

Whip one quart of cream and one cup of powdered 
sugar until stiff; add to it the whites of four eggs well 
beaten with another cup of powdered sugar and mix 
Avell. Next add one generous half pint of Welch's Grape 
Juice and pour over sweetened oranges, bananas, or 
strawberries and pineapples. Serve very cold. 

MRS. GEORGE M. HARRIGAN. 

APPLE SNOW. 

Three large tart apples; quarter and core, but do not 
pare. Steam until soft and rub through a fine sieve. 



56 



Colonial Cook Book. 



Beat the whites of three eggs until stiff and dry ; add 
one-half cup of powdered sugar and beat again. Then 
add the a^ple and beat until like snow. Put in a glass 
dish garnished with any kind of jelly and serve with soft 
CUStard. MISS ELIZABETH SULLIVAN. 

CHARLOTTE RL'SSE. 

One pint of ice cold cream, flavored with ateaspoonful 
of vanilla and one tablespoonful wine. Beat the whites 
of two eggs until stiff and dry, adding gradually one cup 
of powdered sugar and the whipped cream. Line a 
dish with sponge cake or lady fingers, pour in cream 
and set on ice until ready to serve. J. M. A. 

FRUIT SALAD. 

One-half box of gelatine in one-half cup of cold water. 
Add scant cup of hot water, juice of one lemon and the 
rind cut up into the gelatine, one cup of sugar. Mix 
thoroughly and strain through cheese cloth. Mix 
oranges, candied cherries, figs, bananas, green grapes, 
almonds, English walnuts, and a glass of sherry wine. 
Put in a layer of mixed fruits and nuts, cover with gela- 
tine, and continue until all is used. Set on ice until ice 
cold and serve. MISS MARIA A. HICKEY. 

HAPLE MOUSSE. 

Soak one tablespoonful of gelatine in two tablespoon- 

f uls of cold water ; add one cup of hot maple syrup and 

stir the mixture over ice until it thickens; then fold it 

in one quart of whipped cream. Turn into mould and 

let stand three hours packed in equal parts of ice and 

salt. J. M. A. 

FLOATING ISLAND. 

One pint of rich milk put in a double boiler. When 

hot add yolks of four eggs well beaten with two 

cups of sugar and two large tablespoonfuls of sifted 

flour; beat altogether well and stir into the hot milk. 



Colonial Cook Book. 



57 



When thick as cream remove from stove and set away 
to cool. When cool flavor with any kind of flavoring- 
and pour into glasses. Beat the whites of the eg-gs to a 
stiff froth and drop by tablespoonfuls into a spider of 
boiling water. When puffed up remove from water and 
place on top of cream in g-lasses. Set away to cool; 
when cold serve with a small piece of jelly on top of 
whites. MRS. Z. W. STURTE VANT. 

FROZEN APRICOTS. 

Remove the skins from the apricots in a quart can, 
and cut the flesh into small pieces; add the juice, one 
quart of cold water, and two cups of sugar, and stir 
until the sugar is dissolved. Freeze and allow the 
mixture to stand an hour or two before serving-. 

MISS CORA M. ELA. 
GRAPE SHERBET. 

Take one and a half pounds of sugar, one quart of 
water and one and a half pints of Welch's Grape Juice; 
freeze medium stiff. Take the whites of two eggs 
beaten stiff with two tablespoonfuls of powdered sug-ar. 
Stir this into the sherbet and freeze as hard as possible. 
Remove dasher and let stand one hour packed well m 
four parts ice to one of coarse salt. 

MRS. GEORGE M. HARRIGAN. 
PINEAPPLE FRAPPE. 

Boil one and a half cups of water and six tablespoon- 
fuls sug-ar six minutes ; add one cup of grated pineapple 
and two tablespoonfuls of lemon juice. Cool, strain and 
freeze, using- four parts of ice to one of coarse salt. 

K. L. M. 

STRAWBERRY ICE CREAM. 

One quart of cream, one quart of strawberries, one 
pint of sugar, mash strawberries and sug-ar together 
and let stand for two hours, add cream, rub throug-h a 
strainer and let freeze. Raspberry Cream made in same 
way using- less sug-ar. K. L. M. 



58 



Colonial Cook Book. 



PEACH ICE CREAM. 

One quart of cream, one very generous pint of peaches, 
one pint of sugar, the yolks of three eggs and one pint 
of water, boil sugar and water together twenty minutes. 
Rub the peaches through a sieve and add to boiling 
syrup, next add the beaten egg yolks and cook six 
minutes stirring all the time. Take from fire, put into 
a pan of ice water and beat the mixture until cold, add 
the cream and freeze. Banana Ice Cream is made in 
same way using only one and one-half cups of sugar to 
six bananas. j. M. A. 



PIES, 



PASTRY. 

One cup shortening, lard and butter mixed, three cups 
flour, a little salt. Sift the flour, add the salt, and rub 
in the shortening. Use enough ice water to hold all 
together, handling as little as possible, roll from you. 
One-third the quantity given is enough for one pie. 

J. M, A. 

PASTRY. 

One heaping quart of flour, one cup of butter and one 
of lard, one-half tablespoonful of salt, one tablespoonful 
of sugar. Chop all together in tray and mix with one 
and one-eighth cups of ice cold water. 

MRS. CHARLES T. CROSBY. 

CRANBERRY PIE. 

One large cup cranberries chopped fine, one cup sugar T 
one egg, line a deep plate with rich crust, fill with the 
mixture, cover with top crust or with strips across. 

MRS. A. F. SALMON, 



Colonial Cook Book. 59 



PUMPKIN OR SQUASH PIE. 

One cup of stewed arid strained pumpkin or squash, 
one and one-half cups of boiling- milk, one-half cup of 
sugar, one coffeespoonful of cinnamon and same of salt 
added to sugar, one eg-g- well beaten, mix thoroughly. 
Have deep plate lined with pastry, put in filling and bake. 

MRS. GEO. A. TAYLOR. 

LIZZIE'S SQUASH PIE. 

One and one-half pint of milk, two cups of sifted squash, 
two eg-g-s well beaten, one and one-half cups of sugar, 
salt, cinnamon, and a very little nutmeg. This makes 
two pies. MRS. CHARLES T. CROSBY. 

LEHON PIE. 

Juice and rind of one lemon, one cup sug-ar, one eg-g", 
grate in two sour apples, bake with two crusts. 

MRS. A. F. SALMON. 
HOCK CHERRY PIE. 
One cup of cranberries cut in halves, one cup of raisins 
cut and stoned, one cup of sug-ar, one larg-e spoonful of 
flour stirred in sugar dry, add one-half cupful of hot 
water, a little salt, and a teaspoonful of vanilla. Bake 
with two crusts. MRS. JOHN W. STOTT. 

MOCK MINCE PIE. 

Two crackers pounded fine, one cup of sug-ar, one cup 
of molasses, one cup of cold tea, one cup of chopped 
raisins, one-half cup of vinegar. Spice same as mince 
meat pie and a little salt. MRS. CHARLES T. CROSBY. 
MINCE MEAT. 

The day before mince meat is made, wash three pounds 
of Turkish prunes and put them to soak, the next day boil 
them to a pulp in the same water they were soaked in. 
Run the prunes throug-h a colander to remove the pits, 
use this pulp (there should be about one quart) as the 
basis of mince meat, boil a fresh beef tong-ue and three 



60 



Colonial Cook Book. 



pounds of kidney suet until perfectly tender. Remove 
both tongue and suet from kettle, pare tongue and set 
water. When the water is cold remove the fat and add 
to the broiled suet and chop both until very fine. Add 
tongue and suet to prunes, chop enough good sour 
apples to make four quarts and stir them in also, add 
three pounds of brown sugar, two pounds each of stoned 
and sultana raisins, one tablespoonful each of salt, all- 
spice, cloves, cinnamon, three grated nutmegs, one 
quart of cider. Cook slowly one hour, stir frequently, 
one quart of brandy or strong wine, or another quart of 
cider, boiled cider preferred, may be added when mince 
meat is cold. MISS ELIZABETH A. SULLIVAN. 

HINCE MEAT. 

Six pounds of beef, first cut after the neck, broil 
until tender with one pound of suet, chop fine and to 
every bowlful of meat and suet, add two apples. Put 
into boiler and add two pounds of raisins, two of currants, 
a heaping tablespoonful of all kinds of spice and pepper, 
handful of salt, the juice of three large lemons, one 
gallon of boiled cider, the liquor in which meat was 
boiled, one-half pound of chopped citron, one pint of 
brandy, one cup of molasses, sweeten to taste with brown 
sugar. MRS. GEO. M. HARRIGAN. 

LEHON CUSTARD PIE. 

Juice and rind of one lemon, one cup of sugar, yolks 
of two eggs, one tablespoonful of corn starch, two-thirds 
cup of milk. Mix thoroughly, beat whites of eggs to a 
stiff froth and beat them in quickly and thoroughly, bake 
without a top crust. MRS. CHARLES T. CROSBY. 

CREAM PIE. 

One cup of sugar, two eggs, butter the size of an egg, 
one-half cup of water, one and one-half cups of flour, two 
teaspoonfuls of baking powder, flavor with vanilla. 



W UP 

You know what that means, and how you 
suffer while enduring- the pain. Colic, Diar- 
rhoea, Cholera Morbus, Dysentery and like 
troubles will come, and you should be pre- 
pared for them and like troubles. 

" Dows' Diarrhoea and Cholera Syrup" 

Has stood the test of a quarter of a century before 
the public. Each year its sales increase on its mer- 
its. It was popular 25 years ago ; it is more popular 
today. This tells the story of its cures; it is proof 
positive that it does exactly what we say it will do — 
cures Cholera Morbus, Diarrhoea, Dysentery, Sum- 
mer Complaint and all intestinal troubles. 

25 and 50 Cents. 

Your druggist has it or can get it for you. 

A. W. DOWS & CO., 

PROPRIETORS, 

LOWELL, MASS. 



A CLEAR HEAD 

Can be yours only by retaining- perfect health. But 
as this is nearly impossible in this changeable cli- 
mate, the next best thing- to do is to make the head 
clear. Catarrh, Rose Cold, Cold in the Head, Hay 
Fever and other kindred troubles are everywhere 
prevalent, but they are quickly cured by the use of 
Dows' flenthol Cream, a little of which placed in the 
nostrils dissolves quickly, ascends the air passages 
rapidly and brings instant relief and cure. Put up by 

A. W. DOWS & CO., 



Leading Druggists. 



389 Central Street. 



<>2 



Colonial Cook Book. 



FILLING. 

One pint of milk, two eg-g-s, two tablespoonf uls of flour 
and two tablespoonfuls of sugar, flavor with vanilla. 

MRS. FREDERICK W. FARNHAM. 

SPONGE FOR WASHINGTON PIE. 

Two eggs well beaten, one cup of sugar, three table- 
spoonfuls water, one and one-half cups of flour, one 
small teaspoonf ul of cream of tarter, one-half teaspoonful 
of soda and a little salt. MRS. WOOD. 

CRACKER PIE. 

Nine crackers rolled out tine, six cups of boiling - water, 
six lemons grated, five cups brown sugar, make pie 
crust and use mixture as filling - . 

MRS. ELIZABETH J. HARRIGAN. 
CHOCOLATE PIE. 

One pint of milk, pour nearly all into double boiler, 
into the remainder of milk stir a tablespoon rounding 
full of flour. When milk is scalding - hot pour in paste 
and stir until smooth, remove from fire and while it 
cools beat two eggs, one-half cup of sugar, one-fourth 
teaspoonful of salt and stir into thickened milk, add one 
square of Baker's chocolate melted in a cup placed in 
hot water to the custard, flavor with a teaspoonful of 
vanilla, pour into a deep pie plate lined with rich pastry 
and bake. Frost with whites of eggs aud three tables- 
poonfuls of powdered sugar, brown in oven. 

MRS. CHARLES T. CROSBY. 
DATE PIE WITH APPLES. 

Wash one cup of soft dates in warm water, stone and 

cut them in small pieces, add one cup stewed apples 

sweetened and bake between two crusts the same as 

plain apple pie. J- M - A.. 

PEACH PIE. 

Bake two crusts of rich pastry with a clean piece of 
cloth between them, pare and slice a pint of fresh peaches 



Colonial Cook Book. 



63 



and sprinkle them generously with sugar. When ready 
to serve put them between the two crusts. j. m. a. 



CAKE. 



LEHON CAKE. 

Three eggs, whites and yolks beaten separately, one 
cup of powdered sugar, one-third cup of butter. Cream 
the -butter and sugar together, add yolks well beaten, 
one-half cup of water, one and one-half cups of pastry 
flour sifted three times, in the last sifting add two even 
teaspoonfuls of backing powder mixed well, and last fold 
in the whites beaten stiff, bake in layers. 

FILLING. 

One tablespoonful corn starch dissolved in a little cold 
milk and stirred into one-half cup boiling water, one-half 
cup sugar, juice and one-half the grated rind of a lemon, 
boil all together until quite thick and when cool spread 
between the layers of your cake. Make frosting for the 
top with white of one egg beaten stiff, one cup of finest 
powdered sugar. MISS LAWLER. 

HRS. WOOD'S CAKE. 

Whites of three eggs, one cup of sugar, one-half cup 
of milk, one and one-half cups of flour, one teaspoonful 
of cream of tartar, one-half teaspoonful of saleratus, 
two-thirds of a cup (scant) of butter. Frosting — yolks 
of three eggs, sugar to thicken; flavor with vanilla. 

MRS. CHARLES T. CROSBY. 

COFFEE CAKE. 

One cupful of butter, one cupful of strong coffee, one 
cupful of brown sugar, one cupful of molasses, two cup- 



64 



Colonial Cook Book. 



fuls of raisins, one pound of currants, one teaspoonful 
of soda, one teaspoonful of cloves, one teaspoonful of 
mace, one teaspoonful of allspice, two teaspoonfuls 
of cinnamon, one nutmeg, two 'eggs, one-half pound or 
citron, flour to make quite stiff. 

MRS. JOHN T. SEEDE. 

NUT CAKE. 

One and one-third cups of sugar and one-half cup of 
molasses put with it to make brown sugar, two eggs, 
one-third cup of butter, two cups of flour, one-half cup 
of sweet milk with one-fourth teaspoonful of soda in it, 
one-half teaspoonful of cream of tartar in the flour, one 
cup of raisins stoned and cut, one cup of walnut meat 
broken into small pieces, one-half teaspoonful each of 
cinnamon, clove and allspice. 

MRS. GEORGE A. TAYLOR. 

RIBBON CAKE. 

Cream one-half cup butter, add one cup sugar and the 
yolks of two eggs well beaten, mix and sift one and three- 
fourths cup of flour with two teaspoonfuls of baking 
powder; add to sugar mixture with one-half cup milk, 
lastly add beaten whites of two eggs, divide into three 
parts, bake two parts as plain cake, to the third add one- 
fourth cup raisins, seeded and chopped, one-half cup 
currants, two tablespoonfuls citron, one teaspoonful 
molasses and one teaspoonful cinnam'on and mace, bake 
in moderate oven about twenty minutes, put layers 
togethers with jelly between. MISS ROSE DOWD. 

RIBBON CAKE. 

Four eggs, yolks and whites beaten separately, one 
and a half cups of sugar, three-fourth of a cup of butter, 
one cup of milk, large teaspoonful of cream of tartar y 
one-half teaspoonful of soda, three large cups of flour. 
Rub butter and sugar to a cream ; add beaten yolks. 



Colonial Cook Book. 



65 



then whites, milk to which cream of tartar and soda have 
been added, last add flour and divide into three parts. 
Bake two parts lig-ht and to the remaining- third add two 
dessertspoonfuls of molasses, one teaspoonful of cinna- 
mon and clove, one-half teaspoonful of allspice, a grated 
nutmeg, one-half cup of chopped raisins, one tablespoon- 
ful of chopped citron and one tablespoonful of currants 
and one tablespoonful of flour and bake. 

FILLING. 

Two cups of sug-ar, three-fourths cup of rich milk, set 
on back of stove and cook slowly twenty minutes. Take 
from lire, add butter the size of a walnut and stir con- 
stantly until thick enoug-h to spread. When it begins to 
thicken add one cup of chopped walnuts. When cake is 
cold spread on one sheet of the lig-ht, put on dark part 
and spread with jelly of any flavor, add other light sheet 
and frost or not as desired. 

MRS. Z. W. STURTEVANT. 

BANANA CAKE. 

One cup of powdered sugar, one-third cup of butter, 
cream butter and sugar together, one-half cup of milk, 
one and one-half cups of pastry flour sifted three times, 
in the last sifting add two even teaspoonfuls of baking 
powder, and last, when these ingredients are well mixed 
add the whites of five eggs beaten stiff, flavor with 
almond, bake in layers. 

FOR THE FILLING. 

Slice up some bananas and stir them through a cup of 
rich cream which has been whipped to a stiff froth, 
sweeten to taste, or you make this filling of one-half 
pound of almond nuts chopped fine instead of the 
banana, use bottle cream. MISS LAWLER 



Mrs. Ror er uses Knox's Gelatine for its purity, 



66 



Colonial Cook Book. 



FRUIT CAKE. 

One cup of butter, one cup of sugar, one cup of 
molasses, three cups of flour, four eggs, one-half pound 
of currants, one-half pound of raisins, one-fourth pound 
of citron, one-fourth teaspoonful saleratus dissolved in 
wine, one teaspoon even full of all kinds of spice. 

MRS. CHARLES T. CROSBY. 
ANGEL CAKE. 

One coffee cup of flour measured before sitting, then 
sift five times; sug-ar. measured and sifted in same way; 
whites of ten eggs with a pinch of salt; when half beaten 
add one-half teaspoonful of cream ol tartar; fold in 
sugar and flour and add one-half teaspoonful each of 
vanilla and almond. Bake in a moderate oven forty to 
fifty minutes. 

FROSTING. 

One cup of granulated sugar wet with two or three 
tablespoonfuls of water. Stir until .sugar is thoroughly 
dissolved; boil until it threads; white of one egg beaten 
lightlv; add threaded sugar to beaten white; flavor and 
beat until cold. Spread on cake. 

MISS MARIA A. HICKEY. 
SUNSHINE CAKE. 

One and a half cups of sugar and one-half cup of but- 
ter creamed, the yolks of ten eggs well beaten, one-half 
cup of milk, the grated rind and juice of half a lemon, or 
one teaspoonful of cream of tartar in the flour if you 
have no lemon, one-half teaspoonful of saleratus dis- 
solved in a little milk, three cups of flour. Bake in a 
moderate oven forty minutes. 

FROSTING. 

White of one egg well beaten, add confectioners sugar 
until stiff enough to spread. Flavor with almond and 
put on cake. Mark off in squares and put one-half an 
English walnut in center of each square. 

MISS MARIA A. HICKEY. 



Colonial Cook Book. 



1.7 



SILVER CAKE. 

One-half cup butter, one and one-half cup of sugar, a 
teaspoonf ul almond essence, one-half cup milk, one-fourth 
teaspoonful soda, three-fourths teaspoonful cream of 
tartar, two and one-fourth cups flour, whites of five 
egg's. Mix in the order given, putting soda and cream 
of tartar in the flour, vnd adding milk and flour alter- 
nately. Bake in a moderate oven until the loaf shrinks 
fromthe pan. MRS. HUGH F. GILLON. 

RAINBOW CAKE. 

Four eggs, two cups of sugar, one cup of butter, one 
cup of milk, three cups of flour, two teaspoonfuls of 
cream of tartar, one teaspoonful of soda and one of 
lemon. Separate in halves and add a little red coloring 
to one half. MRS. FREDERICK W. FARNHAM. 

DATE CAKE. 

One pound of dates, one-half cup (scant) of butter, 
one cup of sugar, one cup of sour milk, one teaspoonful 
of soda in a little of the sour milk, one-half teaspoonful 
clove, a little nutmeg and two cups of flour. Flour dates 
after stoning and cutting and add them last, bake in a 
medium oven one hour. MRS. GEO. A. TAYLOR. 

SPONGE CAKE. 

Five eggs, the whites and yolks beaten separately, to 
the yolks add gradually one cup of sugar beating all the 
time, next the grated rind and juice of one lemon, one 
cupful of flour sifted twice, to which add one-fourth of a 
teaspoonful of baking powder, fold in one-half the flour, 
one-half the egg whites, last half of flour and remainder 
of whites of eggs. Bake in a moderate oven forty 
minutes, do not grease the pan. 

MRS. GEO M. HARRIGAN. 
FIG CAKE. 

Cream one-halt cup of butter and one cup of sug-ar, 
add the whites of five eggs beaten stiff, one cup of sweet 



Colonial Cook Book. 



milk, two and one-half cups of flour and two teaspoonf uls 
of baking- powder, flavor with one teaspoonf ul of extract 
of rose, and bake in layers. 

FILLING. 

Chop one-half pound of figs line, add to them one-half 
cup of water and one-half cup of sug-ar, put in saucepan 
and cook until soft and smooth. Spread between layers 
and ice whole cake with boiled iceing-. 

MISS ELIZABETH C. CLARK. 

flY FAVORITE CAKE. 

Beat one cup of butter and two of sug-ar to a cream, 
to them add one-half a wineglass of white wine, beat the 
whites of seven eg-g-s to a stiff froth and stir them into 
the butter and sug-ar, add three cups of flour and two 
teaspoonfuls of baking- powder, a cup of citron chopped 
line, one-half pound chopped almonds and a cup of pul- 
verized cocoanut. bake in moderate oven, will keep any 
length of time. MRS. JAMES W. McKENNA. 

MARSHM ALLOW CAKE. 

Cream one-half cup of butter, one and one-half cups 
of sug-ar added gradually, then the beaten whites of live 
eg-gs, two even cups of flour into which one and one-half 
teaspoonfuls of baking- powder has been sifted, one-half 
cup of milk and one-half teaspoonf ul of vanilla, bake in 
layers and spread between and on top with marshmallow 
paste. 

PASTE. 

Boil one and one-half cups of sug-ar and one-half cup 
of milk a little long-er than six minutes, melt one-half 
pound of marshmallows, first pulling- them apart, add 
four tablespoonfuls of water and cook in a double boiler 
until smooth, put mixture tog-ether and beat until stiff 
enoug-h to spread, add one-half teaspoonf ul of vanilla. 

MISS LENA MERRILL. 



i 

PERSONAL HYGIENE. 

I 
I 

fwAMPOLE'S ANTISEPTIC 

I I 

| SOLUTION a: .-v ?%, * f 

1 'TORMOLID/' 

I 

I USESs — A gargle for purifying and sweet- 
| ing the breath. Throat Troubles, Cuts, 

Mouth Wash, Bruises and Wounds, 

A General Healing Antiseptic. 

z 

i 

For sale by all druggists in full pint bottles at 50 
. cents. Samples and descriptive literature gladly fur^ 
nished on application. 



HENRY K. WAMPOLE & CO. 

PHILADELPHIA, U. S. A. 



>m i+4<^»m on —m i i - i i i ■ ■h i. 



70 



Colonial Cook Book. 



WEDDING CAKE. 

One pound butter, two pounds dark brown sugar, 
three quarters pound flour, one cup dark mollasses, ten 
eggs, three pounds raisins, two pounds currants, one 
pound citron, one pound almonds, after they are 
blanched, one pound fig's, four tablespoonfuls cinnamon, 
three tablespoonfuls ground mace, three tablespoonfuls 
ground cloves, one gill of brandy, one gill of sherry wine. 
Stone the raisins, wash and dry thoroughly the currants, 
shred the citron, cut up the figs in small pieces, and put 
all together in a wooden bowl and chop fine, chop and 
add the almonds, then sprinkle and rub thoroughly with 
an extra one-half pound of flour that has been browned. 
The cake is lightly put together in the usual way and 
the fruit put in last. Line the pans with thick buttered 
paper and bake slowly in a moderate oven. 

MISS ELIZABETH A. SULLIVAN. 
NUT CAKE. 

Cream one-half cup of butter, add gradually one cup 
of sugar and one-half cup of milk, taking a little of the 
milk in which to dissolve on .-half teaspoonf ul of saleratus, 
two cups of flour into which one teaspoonf ul of cream of 
tartar has been sifted, one cupful of chopped nut meats, 
cover top with English walnuts halved and bake in a 
moderate oven one-half hour. MISS LEONARD. 

BLUEBERRY CAKE. 

Cream one-half cup of butter and three-fourths cup of 
sugar, add two eggs well beaten and three-fourths cup 
of milk, two cups of flour with one and one-half teas- 
poonful of baking powder, one cup of blueberries. 

MISS ELIZABETH C. CLARK. 
CHOCOLATE CAKE. 

Cream one and a half cups of sugar with one-half cup 
of butter. Melt three squares of Baker's chocolate and 
add three tablespoonfuls of boiling water and five of 



Colonial Cook Book. 



71 



sugar; stir until glossy, then add to butter and sugar. 
Next, the beaten yolks of three eggs, one-half cup milk, 
one teaspoonful of cream of tartar, one-half teaspoonful 
of soda, one and three-fourths cups of flour, and last the 
well beaten whites of three eggs. 

FROSTING. 

Two tablespoonfuls of lemon juice thickened with 
confectioners sugar. MRS. CHARLES T. CROSBY. 

CHOCOLATE CAKE. 

One cupful of sugar, one-half cup of butter, one-half 
cup of milk, two cups of flour, two squares of Baker's 
chocolate, two eggs, one teaspoonful of cream of tartar, 
one-half teaspoonful of soda. Grate the chocolate fine; 
add five tablespoonfuls of sugar and three of water; stir 
over fire until smooth. Then stir into beaten sugar and 
butter; add to this mixture the eggs well beaten, then 
milk and flour in which soda and cream of tartar have 
been thoroughly mixed. Bake in a moderate oven. 

FROSTING. 

The well beaten white of one egg and one and a half 
cups of powdered sugar. MRS. ROLFE BRADBURY. 

DELICATE CAKE. 

Cream one-half cup of butter and one cup of sugar; 
add one cup of milk, then sift in two and a half cups of 
flour with two large teaspoonfuls of baking powder and 
the well beaten whites of four eggs; flavor to taste. 
Bake in layers. 

ALMOND FILLING. 

Whip one cup of cream; stir gradually into one-half 
cupful of powdered sugar and a few drops of vanilla. 
One-half pound of almonds blanched and chopped fine; 
spread between layers. Frost top and sides, and put 
nuts on top. MRS. JAMES W. McKENNA. 



72 



Colonial Cook Book. 



PORK CAKE. 

One-fourth pound of pork chopped line, one-fourth 
pound of raisins chopped fine, one-half pint of boiling 
water; let it stand till it cools; one cup of brown sugar, 
one-half cup molasses, one-half teaspoonful of saleratus, 
five cups of flour, all kinds of spices to taste. 

MRS. ELIZABETH J. HARRIGAN. 

STRAWBERRY SHORTCAKE. 

Beat the yolks of three eggs, add one and one-half cups 
of sugar, one teaspoonful of lemon juice or extract and 
one-half cup of water, next add two cups of pastry flour 
into which one teaspoonful cream of tartar and one-half 
teaspoonful soda have been sifted, and next the whites 
of eggs beaten to a stiff froth, bake in shallow pan, when 
done split and fill with sweetened and crushed straw- 
berries, cover top with whipped cream. 

MRS. S. F. HALL, 

CREAM CAKES. 

One-half cup of butter, one cupful of boiling water, 
put butter in the water and when it boils add one cupful 
of flour, stir five minutes, remove from stove, then add 
three eggs and soda size of a pea, bake half an hour. 

CREAM FOR FILLING. 

One-half pint of milk, when boiling add one egg, one- 
half cup of sugar, one tablespoonful flour, well beaten 
together, when cool flavor '. 

MRS. JOHN T. SEEDE. 
LEflON QUEENS. 

Cream one-half cup of butter, add slowly one cup of 
sugar, the grated rind of a lemon and two tablespoonfuls 
lemon juice, then add the beaten yolks of four eggs, mix 
one-fourth teaspoonful salt and one-fourth teaspoonful 
soda with one-fourth cup flour, add to the first mixture and 
beat thoroughly, add the whites of four eggs beaten stiff. 



J. J. GALLAGHER, — 

Cigars, Tobacco, 
and Smokers' Articles. 

260 Merrimack Street. 
LOWELL RUBBER CO., 

WHOLESALE AND RETAIL DEALERS IN 



RUBBER 



Hose. Tubing, Packing, Sheeting, Oil 
Clothing, Syringes, Blankets, boots and 
Shoes. Tovs. Firemen's Coats, Etc. 



GEO 



GOODS. 

E. HUTCHINS, ngr. 



REPAIRING OF RUBBER 
GOODS A SPECIALTY. 



107 Central St. 



D, MURPHY, 

Steamship 



18 Appieton St. 



Agency, 



First Cabin passage to Paris 
Exposition and return, $80, 



J. F. O'Donnell, 

Undertaker 

Office open night and day. 
Carriages Furnished. 
Telephone. 

Market St., cor. Wort hen. 



P. A, HOWARD, 



DEALKK EN 



Wall f Papers, 

Room Mouldings, 
House Painting and 
Paper Hanging. 
660 HERRIMACK STREET. 



PARTHENAIS BROS., 

Clothiers, Boots and 

Hatters, Shoes < 
and Furnishers 

S22-536 nerrimack Street. 



Colonial Cook Book. 



75 



bake in small tins from fifteen to twenty-five minutes. 

J. M. A. 

GINGER SNAPS. 

One cup of sugar, one cup of molasses, one cup of 
butter and lard mixed, three tablespoonfuls of ground 
ginger, one teaspoonful of soda dissolved in three table- 
spoonfuls of hot water, flour enough to roll out easily. 
Roll thin, cut and bake brown in a quick oven. 

MISS ELIZABETH C. CLARK. 
CALIFORNIA COOKIES. 

One-half cup of butter, one-half cup of lard creamed 
with one cup of sugar, two eggs well beaten, pour on 
cream, one teaspoonful saleratus dissolved in a little of 
the milk, one cup of milk, one cup of molasses, one tea- 
spoonful each, clove, cinnamon, nutmeg, allspice and 
salt, one cup of currants, flour enough to make a batter 
that will drop from the spoon. Drop on greased pan by 
the teaspoonful and put a raisin in top of each one, bake 
in a quick oven. MISS MARIA A. HICKEY. 

COCOANUT COOKIES. 

One cup of butter creamed with two cups of sugar, two 
eggs well beaten, one scant teaspoonful of vanilla and a 
saltspoonful of salt, one even teaspoonful of soda dis- 
solved in two even tablespoonfuls of milk, four even cups 
of flour. Roll thin, spread with cocoanut cut, put in a 
greased pan and bake in a quick oven, use currants, one 

cupful instead of cocoanut if desired. 

MISS MARIA A. HICKEY. 
HERMITS. 

One-half cup of butter creamed with one cup of sugar, 
one tablespoonful of milk and two eggs beaten lightly, 
one heaping spoonful of baking powder mixed into two 
cups of flour, one-half cupful of stoned and chopped 
raisins, roll about one-fourth of an inch thick, cut and 
bake in a greased pan about ten minutes in a quick 
oven. MISS ELIZABETH A. SULLIVAN. 



76 



Colonial Cook Book. 



FRUIT COOKIES. 

One and one-half cups of sugar and one cup of butter 
creamed, three eggs well beaten, one-half cup of molas- 
ses, one teaspoonful of soda dissolved in a little cold 
water, one cup of raisins seeded, one cup of currants, 
one-half cup of chopped citron, one teaspoonful of all 
kinds of spice, flour enough to mould with the hands. 

MRS. JAMES W. McKENXA. 

SOFT GINGERBREAD. 

One cup of molasses, one half cup of hot water in which 
one teaspoonful of soda and a small tablespoonful of 
butter and a pinch of salt have been dissolved, one tea- 
spoonful of ginger and one of cinnamon, flour enough to 
make mixture, not quite so stiff as for cake, bake in a 
slow oven. MRS. GEORGE A. TAYLOR. 

SOFT GINGERBREAD. 

One small half-cup of butter, one and one-half cups of 
molasses, two well beaten eggs, three cups of flour, one 
tablespoonful of ginger, a little nutmeg, allspice and 
cinnamon, one-half cup of sweet milk and one and one- 
half teaspoonfuls of baking powder. M. S. L. 

OATMEAL COOKIES. 

Three cups of outmeal, one cup of flour, one cup of 
sugar, one cup of lard, one cup of hot water and one 
teaspoonful of soda, mix flour, oatmeal and one teaspoon- 
ful of salt together and work in the lard then add sugar, 
water with the soda dissolved in it. Roll thin and bake 
quickly. MRS. WOOD. 

BOSTON GINGERBREAD. 

Three cups of flour, one cup of butter, one cup of 
molasses, two eggs, one tablespoonful of dissolved saler- 
atus, two large tablespoonfuls of ginger, one tablespoon- 
ful of cinnamon, milk enough to form a soft dough, rub 
the butter and flour together and add the other ingre- 



Colonial Cook Book. 



77 



clients, roll it out in sheets, cut them, butter your tins, 
place sheets in them, first washing- the cake over with 
molasses and water before they are put in the oven. 
Bake in a very moderate oven as they scorch easily. 

MRS. ELIZABETH J. HARRIGAN. 

PEANUT COOKIES. 

Pound fine in a mortar three-fourths a cup of freshly 
roasted, finely chopped peanuts. Sift together one cup 
of flour, two teaspoonfuls of baking - powder and one 
saltspoonful of salt, cream two tablespoonfuls of butter, 
add gradually one half a cup of sugar and then the 
pounded nuts, add one egg beaten until light, two table- 
spoonfuls of milk and the flour, drop the mixture on to 
buttered tins, a teaspoonful in a place. Garnish each 
bit of dough w r ith the whole meat of a nut, bake in a 
moderate oven. MISS CORA M. ELA. 

DOUGHNUTS. 

Two eggs well beaten, one cup of sugar, one cup of 
milk, salt and nutmeg to taste, flour enough to make a 
dough you can handle. Two generous teaspoonfuls of 
baking powder sifted into the flour. Mould with the 
hands and fry in deep, hot fat. 

MRS. A. J. LOUGHLIN. 

SOUR MILK DOUGHNUTS. 

. Two cups sour milk, two eggs, one cup of sugar, two 
tablespoonfuls of thick cream, one rounding full tea- 
spoon of soda, one of salt, a little nutmeg. Flour 
enough to roll, no matter if they stick to the hands. 
Cut and fry in deep, hot fat. J- M. A. 



Mrs, Lincoln says Knox's Gelatine is the purest made, 



7S 



Colonial Cook Book. 



BREAD AND BREAKFAST CAKES, 



WATER BREAD. 

Three quarts of flour, sifted; to which add one table- 
spoonful of sug-ar and one of salt, one tablespoonful of 
lard or dripping's worked into flour, one quart of luke- 
warm water from which take enoug-h to dissolve one 
compressed yeast cake. Make a hole in centre of flour 
and add water and dissolved yeast cake at same time. 
Knead until bowl is clean; turn out bread, butter the 
bowl, put back bread and let rise to twice its size ; cut 
down, let rise ag-ain. Shape into loaves, put into pans, 
let rise to twice its size and bake from forty to fifty min- 
utes. Bread is thoroug-hly baked if it spring's back into 
its original shape after a dent is made in soft part with 
the fingers. If the dent remains the bread requires 
more baking-. MRS. GEORGE M. HARRIGAN. 

MILK BREAD. 

Scald one cup of milk, add one tablespoonful of butter, 
one teaspoonful of sug-ar, one and a half teaspoonfuls of 
salt and one cup of water. Dissolve one yeast cake in 
one-fourth cup lukewarm water and add to milk. Add 
enoug-h flour to knead, let rise three hours, cut down, 
rise ag-ain and bake. MISS ROSE DOWD. 

PERFECT BREAD. 

Take a scant quart of milk just warm; dissolve in it 
one-half cake compressed yeast and one teaspoonful of 
salt. Warm two larg-e quarts of flour, make a hole in 
the centre and pour in the milk and yeast. Work in 
gradually the flour with the hand. If not too soft, 
sprinkle with a little flour and knead well. Set to rise 
in a warm place well covered, two hours in summer, 
four in winter. When risen to twice its size knead 
down ag-ain. Let rise and knead thoroug-hly, then put 



S3 *a 



i GOOD 



AUTHORITY. 



MADE BY 



S The Ceylon Spice Co, 

I 244=48 N. Front Street, 

pjj Philadelphia. 

§j w. s. Mckinley, Prop. 



Mrs. Janet McKenzie Hill edits E 
that well known publication, the f§ 
Boston Cooking- School Maga- jgj 
j| In a recent letter to us jjg 

§3 she said: "I used some of 

McKinley's American Gelatine 
S this morning - , in preparing- the U 

"Lettuce and Ham Salad," rec- 
ipe for which will appear in the 
July number of the Mag-azine. 
$ It is a particularly appetizing- 

^ dish for hot weather. I will !§ 

^ make use of the Tapioca in the U 

next chafing- dish demonstration ^ 
5 which I give. The Tapioca is £ 

3 always a convenience for emer- g 

gi g-ency desserts and soups, and 

g*j is one of the few articles from 

j|j which satisfactory desserts can 

be g-otten up in a chafing- dish." jg 

All good grocers sell American Gelatine and ^ 
Instantaneous Tapioca. 



80 



Colonial Cook Book. 



in pans. Let loaves rise to twice their size, and bake 
forty-five minutes. Do not have oven too hot at first. 

J. M. A. 

CREAH OF TARTAR BISCUIT. 

One level teaspoon of soda, two slighlly rounded tea- 
spoons of cream of tartar, one level teaspoon of salt, one 
quart of sifted flour, one rounding 1 teaspoon of lard. 
Put the soda (measured after well pulverized), cream of 
tartar and salt into a strainer or sieve, and sift them 
into the flour. Mix all very thoroug-hly. Rub in the 
lard until there are no lumps. Mix with sweet milk 
(about a pint), the amount will depend upon the flour, 
but be careful to have the dough as soft as can be 
handled easily. Put it on the moulding- board, pat it 
with the rolling" pin till quite thin, not more than half an 
inch thick ; cut the shape you wish and bake quickly in 
a very hot oven. MRS. s. F. HALL. 

MILK BISCUIT. 

One quart of sifted flour, three teaspoonfuls of lard, 
two heaping- teaspoonfuls of salt, about one-half pint of 
sweet milk. Put the sifted flour into a bowl, add to it 
the lard, rub well tog-ether with the hands until the flour 
is thoroughly greased, add two teaspoonfuls baking" 
powder, salt and sufficient milk to make a soft dough, 
mix and knead quickly, roll out about one-half inch thich. 
cut with a small cutter, place in greased pan a little ways 
apart and bake in a quick oven fifteen or twenty minutes. 
These biscuits should be a delicate brown top and bottom T 
light on both sides and snowy white when broken open. 
Put a little piece of butter on each biscuit. 

MISS ELIZABETH A. SULLIVAN. 

BAKING POWDER BISCUIT. 

Sift carefully one quart of flour and two teaspoonfuls 
of baking- powder, one-half teaspoonful of salt, rub in 
butter and lard the size of an egg T and wet with enoug-h 



Colonial Cook Book. 



81 



sweet milk to make a soft dough, handle as little as 
possible and roll out one inch thick, cut them the desired 
size and bake twenty minutes. J. M. A. 

SQUASH BISCUIT. 

Scald one-half cup of milk, add one-fourth cup each of 
butter and sugar, one-half cup squash and one-half tea- 
spoonful salt, when lukewarm add one-quarter yeast cake 
dissolved in one-fourth cup luke warm water and two 
and one-half cups flour, cover and let rise overnight. 
In morning, shape, again rise and bake in a hot oven. 

MISS LAWLER. 

BROWN BREAD, Sour Hilk. 

One cup rye meal, one cup graham flour, one cup corn 
meal, one teaspoonful salt, one rounding teaspoonful 
soda, one-half cup molasses, one pint sour milk, one cup 
raisins. Stone the raisins cut them in quarters, and mix 
them with some of the wheat flour. Mix the rye, corn 
meal, and salt, then sift in the soda, add the molasses 
and milk, then the raisins, and enough water to make 
the batter thin enough to pour. Steam it three or four 
hours. MRS. GEORGE BOWER. 

BROWN BREAD. 

Three cups indian meal, two cups rye, one cupmolasses, 
one heaping teaspoonful of soda dissolved in milk, nearly 
one quart of milk, steam three hours. c. F. L. 

QRAHAH GEMS. 

Mix two cups of whole wheat flour with one-half tea- 
spoonful salt and one tablespoonful sugar, add one cup 
of milk to the well beaten yolks of two eggs, next add 
one cup of water and stir this into the flour, add the 
whites of eggs beaten stiff and bake in hissing hot gem 
pans thirty minutes. MRS. J. J. KELLEY 



82 



Colonial Cook Book. 



WHOLE WHEAT CRISPS. 

FOR CHILDREN. 

One cup of rich cream, sweet or sour, one-fourth 
cup of sugar, one saltpoonful salt, two cups of fine 
granulated wheat flour, knead until stiff enough to roll 
thin as a wafer. Cut with a biscuit cutter, and bake in 
ungreased tins in a very hot oven. K. L. M. 

OATTiEAL BREAD. 

One cup rolled oats add one tablespoonful shortening, 
one-third teaspoonful soda, one even teaspoonful salt, 
upon this pour one and one-half cups boiling water, let 
stand ten minutes then add one-third cup molasses, two 
cups graham flour, one cup bread flour, when luke warm 
add one-half yeast cake dissolved in one-half cup of warm 
water, stir thoroughly, raise over night, in the morning 
cut down and put at once in baking pans, let it rise to 
twice its size and bake in slow oven. MRS. WOOD. 

CORN BREAD. 

One pint corn meal sifted, one pint wheat flour, one 
pint sour milk, two eggs beaten lightly, half a cup sugar, 
a piece of butter size of an egg, and lastly one teaspoon- 
ful of soda in a little milk. MRS. W. M. SMITH. 
GRAHAM BREAD. 

One cup of graham flour, piece of butter size of an 
egg, one-half cup of molasses, salt. Beat all together; 
pour over it one cup of boiling water; beat well. When 
cool stir in one-third yeast cake dissolved in two-thirds 
cup warm water. Stir in even quantities of white and 
graham flour. Let rise over night. 

MRS. CHARLES T. CROSBY. 

FRENCH ROLLS. 

Sift together three cups of flour, one-half tablespoon- 
ful of sugar, one-half teaspoonful of salt; scald one scant 
cup of milk; add two tablespoonfuls shortening. When 



DANIEL GAGE. 



ICE, 
WOOD, 



COAL 



and 



LUMBER. 



OFFICE: 
41 flerrimack Street. 



ice houses: 
453 Pawtucket Street, Lowell, 
and Forge Village, Mass. 



84 



Colonial Cook Book. 



lukewarm add one egg beaten till light and one yeast 
cake dissolved in one-half cup lukewarm water. Add 
the flour, toss onto a board, knead thoroughly, let rise. 
When light, cut down and let rise again. When it has 
risen the second time shape, let rise till they double 
their bulk and bake in a quick oven about thirty minutes. 

MRS. S. F. HALL. 

RYE MUFFINS. 

Sift together one cup each of rye meal and flour, one- 
half teaspoonful of salt, and two teaspoonfuls of baking 
powder. Add one-fourth cup of molasses, one cup of 
milk, one beaten egg, and one tablespoonful of melted 
butter. Bake in hot buttered gem pans. 

MRS. L. M. LEONARD. 
BLUEBERRY QEHS. 
One egg, two-thirds of a cup of sugar and molasses, 
one tablespoonful of butter, one-hall cup of milk, three 
cups of flour, one teaspoonful of cream of tartar, one 
teaspoonful of soda, and one pint of berries. 

MRS. JOHN W. STOTT. 

RAISED BUCKWHEAT CAKES. 

One-half yeast cake, one quart of lukewarm water, 
buckwheat (plain) enough to make a thin batter; raise 
over night. Add two tablespoonf uls of shortening mixed 
in well; fry on hot pan. 

MISS ALICE T. CLARK. 
CEREAL onELET. 

Beat the yolks of three eggs until thick and lemon 
colored. Add three tablespoonfuls of milk and three 
tablespoonfuls of hot mush. Beat thoroughly. Fold in 
the whites of three eggs beaten stiff and dry. Cook 
slowly in a well buttered frying pan until evenly 
browned. Place on middle grate in the oven until dry 
on top. Turn upon a hot platter. 

MISS CORA M. ELA. 



r • 

I Complete Success in Cooking 

! Is assured when using ! 

j "NORTH STAR " j 

| BRAND PURE j 

1 LEAF LARD. I 

| Nothing superior to "North j 

| Star" Brand Hams, Bacon, | 

z Sausages and Bologna. z 

\ 

i i 

5 FOR SALE BY LEADING GROCERS AND ! 

j PROVISION DEALERS. j 

! ! 

j North Packing and Provision Co. j 

33 and 34 North Market St., 

! BOSTON, MASS. ! 



86 



Colonial Cook Book. 



ROLLS. 

Use one-half receipt usually, one quart warm milk, 
one scant cup sugar, one scant cupful butter 
melted, one beaten egg", one-half yeast cake, make thin 
batter, let rise over night, in morning- stir in a little more 
flour and knead, let rise again and when light roll out 
thin and spread soft butter over it, roll up and cut off 
in rings, set in pans, let rise ag-ain, then bak„ fifteen or 
twenty minutes in hot oven. 

MRS. GEORGE A. TAYLOR. 

GRIDDLE CAKES. 

One quart of milk, teaspoonful salt, one egg- well beaten, 
butter size of walnut or roast beef drippings, thicken 
with flour to light batter, beat well, two teaspoonfuls of 
baking powder, drop on well greased hot pans. 

MISS ALICE T. CLARK. 

WHOLE WHEAT HUFFINS. 

Mix one cup whole wheat meal, one cup white flour, 
one-fourth cup sugar, one-half teaspoonful salt and two 
teaspoonfuls baking powder by sifting together. Beat 
one egg, add one cup milk and stir quickly in other dry 
mixture. Bake in hot muffin pans about twenty-five 
minutes. MRS. W. M. SMITH. 

PARKER HOUSE ROLLS. 

Scald one pint sweet milk, when cool add two table- 
spoonfuls sugar, two of lard, two of yeast, and a little 
salt, let rise over night, knead down in morning, let rise 
again, and at noon knead, roll out thin, cut with large 
cutter, butter the top, fold over, let rise again and bake. 
If wanted for tea, mix in the morning instead of night. 

K. L. M. 

MUFFINS. 

Scald one pint of milk, add this to one tablespoonful 
butter, one-fourth cup sugar, one teaspoonful salt, when 
lukewarm add one-fourth yeast cake, dissolved in one- 



Colonial Cook Book. 



S7 



fourth cup luke warm water. Beat in four and one-half 

cups of flour or enough to make a drop batter, add one 

well beaten egg, let rise until light. Bake in buttered 

muffin rings on a buttered griddle. 

MRS. J. T. RYDER. 

JOHNNY CAKE. 

One cupful of milk, one egg, one-half cup of sugar, one- 
half cup of lard and butter, teaspoonful of cream of 
tartar, one-half teaspoonful of soda, one-half teaspoonful 
of salt, one and one-half cups of indian meal, one-half 
cup of pastry flour. MRS. ROLFE BRADBURY. 

JOHNNY CAKE. 

One egg, one cup of milk, one tablespoonful sugar and 
molasses, butter size of a walnut or roast beef drippings, 
equal parts of meal and flour to make a light batter, two 
teaspoonfuls of baking powder, one teaspoonful salt, 
spread on nice large pan and bake in hot oven. 

MISS ALICE T. CLARK. 

POP OVERS. 

Four eggs, four cups of flour, four cups of milk, a 
small piece of butter, a little salt, bake in gem pans. 

K. L. M. 

STEAMED CORN BREAD. 

Two cups each of indian meal and rye flour and sour 
milk, two-thirds of a cup of molasses, one teaspoonful of 
soda, mix well and steam two and one-half hours. 

MISS ELIZABETH C. CLARK. 

WHITE MOUNTAIN MUFFINS. 

Cream one-fourth cup butter with one of granu- 
lated sugar, three-fourths cup milk, one egg or just white 
of an egg. Beat egg and add gradually. Add two cups 
sifted flour to which two teaspoonfuls of baking powder 
have been added, and the milk alternately, one and one- 
half cups of blueberries in their season. Bake in muffin 
pans. MRS. GEORGE M. HARRIGAN. 



Colonial Cook Book. 



89 



RICE flUFFINS. 

Beat together one-half cup of boiled rice, one-half cup 
of milk, one-fourth teaspoonful of salt, one well beaten 
egg, and one teaspoonful of melted butter; add four 
heaping- tablespoonfuls of flour, with one teaspoonful of 
baking" powder. Bake in muffin rings on a buttered 
griddle. MRS. L. M. LEONARD. 

CREAM TOAST. 

Heat one pint of milk; stir into it one large table- 
spoontul of flour wet with a little cold milk. Add one 
larg-e teaspoonful of butter, and one cup of cream if you 
have it. Place on the back of stove to keep hot, then 
toast nicely some bread, dip into the cream, put into a 
dish, and when you have sufficient toast pour the cream 
over it and serve. 

MISS ELIZABETH A. SULLIVAN. 
CORN CAKE. 

Cream one-fourth cup of butter and one-fourth cup of 
sugar, one egg well beaten, one cup of milk, one cup of 
cornmeal, one cup of flour, with one and a half teaspoon- 
fuls of baking powder in it, a pinch of salt. Beat well 
and bake in a quick oven. 

MRS. GEORGE A. TAYLOR. 

BROWN BREAD. 

Take two cups of indian meal, one cup of rye meal, 
and one teaspoonful of salt; add to them three-fourths of 
a cup of molasses, two cups of sweet and one of sour 
milk, and one teaspoonful of soda dissolved in a little 
warm water. Steam. MRS. GEORGE A. TAYLOR. 



All the prominent teachers of cookery endorse 
Knox's Gelatin, 



90 



Colonial Cook Book. 



PICKLES, 



CHOW CHOW. 

One quart of very small cucumbers, one quart of small 
or button onions, two heads cauliflour picked into small 
pieces, two green peppers sliced, put in brine for twenty- 
four hours, then scald in brine, to three quarts of vinegar 
add six tablespoonfuls of mustard, three tablespoontuls 
of flour, one tablespoonful of curry powder and one- 
half cup of sugar, mix mustard, flour, curry powder and 
sugar together and stir into the boiling vinegar, first 
wetting with vinegar to prevent lumps, and cook until it 
thickens. Then pour it over the pickle, put up scalding 
hot. MRS. HUGH F. GILLOX. 

CATCHUP. 

To one gallon of ripe tomatoes, add two tablespoonfuls 
of salt, one tablespoonful of pepper, two tablespoonfuls 
of ground mustard, one dessertspoonful of ground cloves, 
one pint of good vinegar and one-half teacupful of sugar, 
boil slowly three hours. K - L. M. 

PICOLLILLY. 

One bushel of green tomatoes, one half peck of onions, 
slice both in layers and sprinkle four cups of salt over 
them, let them remain over night. In the morning press 
dry through a sieve, chop fine and put in a boiler, cover 
with vinegar, add four cups of sugar, four tablespoonfuls 
of each kind of spice put in a muslin bag, add three 
tablespoonfuls of mustard seed, two pounds of green 
peppers chopped line. Stew slowly one-half hour or till 
tomatoes are as soft as desired. 

MRS. GEORGE M. HARRIGAX 
PICKLES. 

Take one pint of salt to one hundred and twenty-five 
small cucumbers, pour boiling water over them and let 
them stand twenty-four hours closely covered. Then 



HIS 



m 




Photographer 

If this Book does not give a 
good receipt for making phc 
tographs, call on us and we'll 
show you how it's done* 

Hildreth Building, & Elevator 
Telephone 45 Merrimack Street 





92 



Colonial Cook Book. 



pour off the water, wipe the cucumbers carefully and 
pour over them boiling- vinegar enough to cover, spice 
with clove, allspice and a piece of horse radish. 

MRS. CHARLES T. CROSBY. 

PICKLED ONIONS. 

Peel smallest onions to be obtained, place in a strong- 
brine for two days. Put in fresh water for one day. 
Pack closely in jars and fill with cold vinegar. 

MISS NELLIE F. HARRIGAX 

T071ATO KETCHUP. 

One bushel of tomatoes, one quart of salt, one quart 
of vinesrar. four ounces of ground cloves, four ounces of 
mustard, four ounces of pimento, four ounces of black 
pepper, twelve red peppers. Boil all together five hours 
and strain throusrh a sieve. 

MRS. HUGH F. GILLOX. 
HODGE PODGE. 

Four quarts of green tomatoes, four quarts of onions, 
one coffeecupful green peppers chopped fine, one cup of 
salt, put salt on and let stand over night. In the morning 
drain, cover with cold sharp vinegar and add one cupful 
of white mustard seed. K. L. M. 

PICKLED NASTURTIUMS. 
Gather them young", lay them in salt and water one 
night, drain, then cover with hot vinegar, boiled with a 
little black and Jamaica pepper. A couple of capsicums 
put into the jar will be a great improvement. 

MRS. S. F. HALL. 
PICKLED BLUEBERRIES. 
Nearly fill a jar with ripe berries and fill up with good 
molasses. Cover and set away. In a few weeks they 
are readv for use. J. M. A. 

SPICED CURRANTS. 
Make a syrup of three pounds of sugar, one pint of 
vinegar, two tablespoonf uls each of cinnamon and cloves. 



Colonial Cook Book. 



93 



one-half teaspoonfui of salt. Add six pounds of cur- 
rants and boil one half hour. 

MRS. GEORGE BOWER. 
CHILI SAUCE. 

Six ripe tomatoes, four peppers, one onion and a table- 
spoonful of sugar and a tablespoonf ul of salt, one and a 
half cups of vinegar ; boil one hour. K. L. M. 

SWEET PICKLES. 

Weigh your fruit and for every pound of fruit allow 
one-half pound of brown sugar and one gill of good cider 
vinegar, one teaspoonfui of mixed whole spices tied up in 
a muslin bag. Boil vinegar, sugar, and spices. Skim 
well, add the fruit and let boil until it is tender. Skim 
out fruit; put in a stone jar; let syrup boil for five min- 
utes longer and pour over fruit. Pour syrup off next 
day and boil again. Keep bag of spices in syrup. 
Boil syrup for three mornings. Cover tight and put 
away till needed. Peaches — Wipe the wool off and cook 
them whole. Pears — Cook whole; pare, but leave stems 
on. Crabapples — Cook whole; prick all over with silver 
fork to keep skins from bursting. Pineapple — Pick it 
away from centre in small pieces with a fork. Pour 
boiling syrup over it. Repeat every morning for three 
days. MRS. GEORGE M. HARRIGAN. 



PRESERVES. 



ORANGE MARMALADE. 

Twelve large or fifteen small oranges, two lemons, 
slice all very thin and steep in four quarts of cold water 
twenty-four hours, having first picked out all the 
seeds. Put the seeds into two quarts of boiling water 



94 



Colonial Cook Book. 



and put them where they will keep hot for three hours, 
then add them to the oranges. Put all in a preserving- 
kettle and boil slowly for two hours, add twelve pounds 
of sugar and boil very fast for one hour. When readv 
to take off the stove, add the juice of two lemons, put up 
in tumblers. This makes about two dozen tumblers, 
perhaps more. MRS. GEORGE HOBSON. 

GREEN TOHATO PRESERVE 

Two quarts of green tomatoes, one quart of sugar, 
two lemons sliced, cut tomatoes very thick. Put water 
enough to cover all and boil down thich. 

MISS NELLIE F. HARRIGAN. 
CRANBERRY JELLY. 

One quart of cranberries and one pint of water, boil 
until berries are tender, strain and add one pint of sugar. 

MRS. JOHN W. STOTT. 
CANNING RHUBARB. 

I have been canning rhubarb, and I have not seen a 
receipt just like mine — First, cut the rhubarb just as 
you would for pies, then pack very closely in pint jars, 
and fill with cold water, let it remain over night, drain 
off water, and fill again, put a knife down the sides to 
remove all the air, when all out put on perfect rubbers 
and seal cold. MRS. S. F. HALL. 

P. S. This receipt is equally good for blueberries. 
BRANDIED PEACHES OR PEARS. 

Take four pounds of fruit, four pounds of sugar, one 

pint of best white brandy. Make a syrup of the sugar 

by adding enough water to dissolve it. When syrup 

comes to a boil, add fruit which has been peeled, and let 

it cook five minutes. Remove fruit and let the syrup 

boil fifteen minutes longer, or until it thickens; add the 

brandy and take at once from the fire. Pour the hot 

svrup over the fruit and seal it. 

MRS. WILLIAM P. LAWLER. 



Hurry-up 
Dinners 

Are not always satisfac- 
tory and the dessert is 
usually left off because 
"it takes so long- to make 
it." Wouldn't if you 
always had 

Instantaneous Tapoica 

in the house. It is turned 
into the most delicious 
dessert "quick as a wink." 
Doesn't require any soak- 
ing- or cooking-, Then, as 
Mrs. Rorer says, Instan- 
taneous Tapioca makes 
all kinds of soups better. 
ALL GROCERS, 



The Ceylon Spice Co. 

244-48 N. Front St., 

Philadelphia. 

W. S. HcKINLEY, Prop. 



96 



Colonial Cook Book. 



CANNING RASPBERRIES. 

Pick carefully, wash and fill jars with berries, shaking- 
bottle well so that it may be thoroughly filled. Put on 
cover, set m boiler of cold water, placing something 
underneath jars to prevent their resting on bottom of 
boiler and thus breaking. Let water come to a boil and 
boil ten minutes. Your jars will be at best only three- 
fourths full; fill each with steamed fruit, and cover to 
overflowing with boiling hot syrup made in the propor- 
tion of one cup of sugar to one of water. Put on rubber 
bands and seal at once. Blueberries, strawberries, 
plums, cherries, etc., all may be done in same way. 
Strawberries, plums, cherries of course require more 
sugar for the syrup. 

MISS ELIZABETH C. CLARK. 
PRESERVED QUINCE. 

Wipe, pare, quarter, and remove all the core and hard 
part under the core. Weigh and take an equal weight 
of sugar; cover the quinces with cold water; let them 
come to a boil slowly. Skim, and when nearly soft, put 
one quarter of the sugar on top, but do not stir. When 
this boils add another part of the sugar, and continue 
until all the sugar is used. Let them boil slowly until 
color you like. K. L. M. 

PRESERVED PEACHES. 

Weigh the fruit and for every nine pounds of fruit 
allow three pounds of sugar and a pint of water, skimming 
the syrup as soon as it boils up. Have ready a kettle 
of boiling water and a bowl of cold water. Fill a wire 
basket with peaches and plunge into the boiling water 
for two minutes, lift the basket from the water and turn 
peaches into a bowl. Pare them with a silver knife and 
drop them into cold water. Drop the peaches a few at 
a time into the boiling syrup until they are heated through 



Colonial Cook Book. 



97 



and are tender, then put in a hot jar as many as it will 
hold without crowding-. Fill to overflowing- with hot 
syrup putting- a silver fork down the sides so that syrup 
surrounds all the fruit. Put on rubbers and seal at 
once. Make s*yrup several times if many peaches are to 
be preserved as long boiling with the fruit juice makes 
syrup too dark. 

PRESERVED PEARS. 

Syrup a quart of water to three pounds of sug-ar and 
nine of fruit. Pare fruit with silver fork, drop in cold 
water to preserve color, cook in boiling- syrup until you 
can pierce with a straw. Put in hot jars, fill with boil- 
ing syrup and put two slices of lemon in each jar, seal. 

CRAB APPLES. 

Make syrup as for peaches. Prick fruit all over with 
silver fork to keep skin from bursting. The stems to 
be left on. 

LARGE WHITE PLUHS. 

Just like peaches. 

DAMSON PLUriS. 

Treat just as you do the crab apples.- 

MRS. GEO. M. HARRIGAN. 

RASPBERRY JAfl. 

Allow equal weig-ht of sug-ar and berries, mash berries 
and cook in their own juice one-half hour, stir often, 
then add one quarter of the sug-ar, boil five minutes, then 
add more sug-ar, boil ag-ain and so on until sug-ar is all 
used. MRS. JOHN W. STOTT. 

CITRON PRESERVE. 

Cut in small squares, remove all seeds, put in kettle 
and just cover with cold water. Cook until you can 
pierce with a straw. Strain to every pint of liquid one 
pound white sugar, boil until clear and candied. Add 
four lemons cut in small squares to each citron and put 
in first. MISS NELLIE F. HARRIGAN. 



98 



Colonial Cook Book. 



CANNING BLUEBERRIES. 

Pick over your berries and fill your jars full, then take 
them on your knee and shake them down, then put in 
more, repeat this a few times until you have your jar as 
full as you can get it without jamming the berries, then 
I take my wash boiler and put a grate in the bottom 
made out of sticks to keep the cans off the bottom, put 
in your cans and put in cold water in the boiler to come 
within one-third of the top of the cans, be careful not to 
get in too much water, so it will boil over into the cans. 
You want to let the berries stay in till they are heated 
through on top. I should say the water should boil 
about one-half an hour, then remove one can at a time 
and fill up full with boiling water and seal at once. 

MRS. S. F. HALL, 



BEVERAGES, 



TEA. 

Use an earthenware or china teapot. Fill with boiling 
water and let stand five minutes, pour out every drop 
of water, put dry tea in hot pot, set it where it will keep 
warm for a few minutes. Then pour boiling water over 
tea and let steep a few seconds, then send to table. A 
level teaspoonful of tea for each cup of water and one level 
teaspoonful for pot. 

MISS ELIZABETH A. SULLIVAN. 
COFFEE. 

Scald coffee pot with boiling water, put in two table- 
spoonfuls of coarsely ground coffee, pour over this one 
pint of boiling water. Place on stove when it begins to 





! I 

THOS C.LEE ! 
j 8. CO. 

INSURANCE, j 

! i 

i i 

| 52 CENTRAL STREET, j 

j LOWELL, MASS. j 

i i 

t ♦ 



FARRELL & CONATON, 

PRACTICAL 
PLUMBERS. 



Steam and Hot Water Heat= 
ing Engineers, Gas 
and Combination 
Fixtures. 



243 Dutton St. 

Telephone Connection. 

Regular 10 cent glass of ICE 
CREAM SODA for 5 
cents at 

MARTIN'S 
DRUG STORE, 

Central, cor. Merrimack 
Street. 

GEORGE E MAKER, 

DEALER IN 

Framed and Uuframed 
Pictures, French and 
German Plate 
Mirrors. 

MARBLE BANK BUILDING. 

2 John St.. cor, Merrimack. 




HOflE OFFIE: 

Central Block, 

Central Street. 



IIV^I IDP^ Dw elHngs and Con- 
lllOUI\CfO tents. Mercantile 

and Church Buildings. 

Largest Stock, 
Best Goods, 
Correct Styles, 
Lowest Prices. 
Mourning always in Stock 



HEAD & SHAW, 

"THE 

MILLINERS," 

169 rierrimack St. 



Colonial Cook Book. 



101 



boil draw pot back to where it will just bubble for five 
minutes. At the end of that time add one-eighth tea- 
spoonful of salt and two tablespoonfuls of cold water, 
set pot back where coffee cannot boil and let it stand for 
two or three minutes, then serve. 

MRS. W. L. vSMITH. 

COFFEE. 

One small egg-, shell and all, break into a cup and 
beat, take one-third of it and mix thoroughly with two 
tablespoonfuls of coarsely ground coffee, pour over this 
one pint of boiling - water. When it comes to a boil, draw 
to back part of stove and let cook five minutes. Serve 
with cream. The egg remaining- may be covered, put 
away in ice chest and is good for two or three days. 

MRS. GEO. M. HARRIGAN. 

COCOA. 

Put one pint of milk in double boiler and set on stove, 
mix two level teaspoonfuls of Baker's cocoa to a smooth 
paste with three tablespoonfuls of cold water. When 
milk boils add cocoa and boil for one minute, serve hot. 

J. M. A. 

CHOCOLATE. 

Put one pint of milk in double boiler, shave one ounce 
of chocolate and put in saucepan with one and one-half 
tablespoonfuls of sugar and one tablespoonful of hot 
water, stir until smooth and g-lossy over a hot fire. Stir 
into the boiling milk, beat with a whisk to make it froth, 
serve at once. MRS. GEO. A. TAYLOR. 

BLACKBERRY CORDIAL. 

To two quarts of blackberry juice, add one pound of 
white sugar and one-half ounce each of nutmeg, cinna- 
mon and cloves, pulverized, boil all together for a short 
time, when cold add one pint of brandy (after straining- 
through a cloth, or tie the spices up in a cloth before 
boiling). MISS MARIA A. HICKEY. 



102 



Colonial Cook Book. 



ICED OR RUSSIAN TEA. 

Make the tea, strain it and keep it cool. When ready 
to serve put two cubes of block sugar in a glass half filled 
with broken ice, add a slice of lemon and fill glass with 
cold tea. K. c. F. 

FRUIT PUNCH. 

Take the following" amounts of candied fruits, one 
pound of cherries, three pears, three slices of pineapple, 
six appricots, cut in small pieces, put in a Mason jar, 
cover with a wineglassf ul of brandy, one of Medford rum, 
one of Angelica and one of sherry, let it stand over night. 
Take two quarts of sug-ar and one quart of boiling water, 
pour over sug-ar and let it stand on back of stove and 
cook slowly. When it begins to thicken, strain through 
a cheese cloth. When cold pour over. Six lemons 
squeezed, six oranges broken into small pieces, a box of 
strawberries whole, three bananas cut in thin slices. 
Pour in the candied fruits, mix all thoroughly and add 
cold water enoug-h to suit taste. These proportions are 
enoug-h for two larg-e punch bowds full. A delcious fruit 
lemonade is made by omitting candied fruit and liquors. 

MRS. Z. W. STURTEVANT. 

BEST DRINK FOR A COLD. 

An excellent drink for anyone suffering- from a hard 
cold, or even the cough that comes with the grip, is 
flaxseed lemon. It is simply made. Take four table- 
spoonfuls of flaxseed and over them pour a quart of boil- 
ing water. Let this steep for three hours, when the top 
should be poured off, leaving the flaxseed in the bottom 
of the pitcher. If the liquid is too thich it can be thinnned 
a little with cold water, add the juice of two lemons, and 
sugar to taste. It is a very pleasant drink, and loosens - 
the cough. MRS. GEO. M. HARRIGAN. 



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the best fitting- Stocking- or Elastic Belt for about one 
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LYNN, MASS. 




Barlow's Indigo Blue ~ , 

Its merits as a Wash Blue have been fully 
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best Liquid Bluing-. 

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Successors to D. S. Wiltberger. Wholesale Druggists. 



THOS. J. GREY & CO. 32 

Agricultural Implements, Seeds, 
Farm, Garden and Lawn Supplies. 



S. Market St. 
BOSTON. 



We carry in stock duplicate parts 
of all Leading Machines. 



104 



Colonial Cook Book. 



DRINK FOR A WEAK CONSTITUTION. 

Boil as much pearl or Scotch barley in water as will 
make about three pints, then strain it off, and, having 
dissolved an ounce of gum arabic in a little water, mix 
them and boil the whole up together. The barley water 
need not be thick, as the gum gives it sufficient con- 
sistency. When used take it milk warm, and the good 
effect will generally be soon manifest. J. M. A. 



CANDY, 



FUDGE. 

Two cups of sugar, one-half cup of milk, one-half cup 
of molasses, one-half cup of butter, mix all together and 
boil seven minutes, add one-half cup of chocolate and 
boil 7 minutes longer. Then add two tablespoonfuls of 
figs, two tablespoonfuls of raisins, one-half cup of English 
walnuts and one teaspoonful of vanilla. 

MISS ABBIE M. SMITH. 

FUDGE. 

Two cups of sugar, one of milk, two squares of choco- 
late, butter size of a walnut, boil twenty minutes, do not 
stir while boiling, after taking off fire stir until begins 
to get thick, pour on a buttered pan and cut into squares. 
Little vanilla may be added when taken off fire. 

MRS. A. J. LOUGHLIN. 

CREAM CHOCOLATES. 

Beat the white of one egg with a tablespoonful of water 
adding gradually one pound of pulverized sugar, flavor 
with one-half teaspoonful of vanilla, mould with the hands 
into balls, drop in melted chocolate and place on a 
buttered dish to harden. 

MRS. WILLIAM P. LAWLER. 



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Our booklet, "Nature's Finest Food 
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Ask your furnisher to- show samples, or send to us 
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SHAW STOCKING CO. 

LOWELL, MASS. 



Colonial Cook Book. 



107 



CARAHELS. 

One-fourth pound of chocolate (Baker's), one pound of 
sugar, one cup of cream, one tablespoonful of butter, 
boil all tog-ether forty minutes, after it begins to boil, 
stir all the time. When done add one cup of chopped 
walnut meats, pour into butter dish and mark off in 
squares. MRS. GEO. M. HARRIGAN. 

CREAM WALNUTS. 

Two pounds granulated sugar, one teacupful water, 
two teaspoonfuls extract of pistachio, English walnuts. 
Boil the sugar and water until it threads, add the flavor- 
ing extract, take from the lire and pour on a platter 
w r hen slightly cool, stir with a wooden spoon until white 
and creamy. Make the candy into small round cakes 
and press walnuts into the sides. 

MRS. W. M. SMITH. 

BUTTER SCOTCH. 

Three pounds sugar, one-fourth pound butter, one tea- 
spoonful cream tartar, one tablespoonful extract lemon, 
add sufficient cold water to dissolve the sugar, mix all 
the ingredients together and boil until brittle. When 
done butter a large shallow pan and pour in, when partly 
cold mark off in squares. 

MISS ELIZABETH C. CLARK. 

SNOW CANDY. 

Boil until brittle, one pound of moistened sugar, one 
tablespoonful vinegar, one teaspoonful cream of tartar. 
When done add one teaspoonful of lemon extract and 
spread on buttered plates. When cool pull until white. 

MRS. S. F. HALL. 



Where recipes call for Gelatine, use Knox's, 



108 



Colonial Cook Book. 



PEPPERniNT DROPS. 

One cup sug-ar, cream of tartar size of pea, one teaspoon- 
ful of essence of peppermint, moisten sug-ar with toiling- 
water and then boil five minutes. Take from the fire 
and add cream of tartar, mix well and add essence of 
peppermint. Beat briskly until the mixture whitens, 
then drop quickly on white paper. If it sugars before 
it is all dropped, add a little water and boil a minute or 
two. MISS ALICE T. CLARK. 



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Colonial Cook Book. 



109 



ST, JOHN'S HOSPITAL, INVALID COOKERY, 



CLAMS, OYSTERS, AND CREAM SOUPS. 

Clam and Oyster Juice. — Cut the clams or oysters 
into several pieces, and heat a few minutes in their juice. 
Strain through muslin. Serve while hot. Great care 
must be taken in straining that sand does not passthroug'h 
the muslin. These juices are sometimes diluted. 

Clam Broth. — Six largeclams (inshell), one cupwater. 
Wash the clams thoroughly with a brush and place them 
with the water, in a kettle over the fire. As soon as the 
shells open, the broth is done. Strain through muslin 
and serve. 

Clam Soup.— One-half cup milk, one-half pint clam 
broth, one-half tablespoonf ul butter, one-half tablespoon- 
ful fiour, salt and pepper. Scald the milk. Heat the 
clam broth. Melt the butter when hot and bubbling, 
add the flour and pour on slowly the hot clam broth. 
Cook for five minutes, then add milk, salt and pepper, 
and if liked, the soft part of the clams may be added. 

Oyster Stew. — One cup milk, one pint oysters, salt 
an i pepper, one-half tablespoonful butter, heat the milk. 
Cook and strain the oyster juice. Add the oysters, and 
cook until the edges curl. Add seasoning, butter and 
hot milk, serve at once. 

Steamp:d Oysters. — One-half pint oysters, two crisp 
crackers, one-half tablespoonful butter, one-half salt- 
spoonful pepper, salt. Wash the oysters, put into a 
double boiler, and cook until the edges curl and they are 
plump. Add the butter, salt and pepper, and serve on 
crisp crackers. 

Cream of Asparagus Soup. — One quart stock or milk, 
fifteen stalks of asparagus, one tablespoonful butter, 
one tablespoonful flour, one-half cup cream, salt and 
pepper. Cook the asparagus in the stock or milk, saving 
the heads and cooking them separately to serve in the 



110 



Colonial Cook Book. 



soup. When cooked press the asparagus and milk 
through the seive. Thicken with butter and flour, and 
iinish preparing- it in the same manner as the oyster 
soup. 

Cream of Potato Soup. — Three potatoes, two cups 
milk or stuck, yolks of two eggs, one-half cup cream, 
salt and pepper. Cook the potatoes, drain them, and 
add the stock or milk. Press through a sieve, and add 
the beaten yolks of the eggs, cream and seasoning. Cook- 
in a double boiler for a few minutes, then serve. 

Cream of Corn Soup. — One pint corn, one quart hot 
water, one tablespoonful butter, one tablespoonf ul flcur, 
salt and pepper, one-half cup cream or more, one tea- 
spoonful chopped parsley. Cook the corn with the water 
one hour. Then prepare it in the same way as cream of 
asparagus soup. The yolks of two eggs may be used 
instead of the cream, and then one-half cup hot milk 
added. One quart veal stock may be used instead of 
the water. 

Broiled Beef Extract. — Broil one-half pound round- 
steak, three-fourths inch thick three or four minutes. 
Cut into small pieces. Squeeze the juice into a warm 

bowl, season with salt. 

Broilfd Beep' Tea. — Prepare the beef extract as in 
the preceding rule. Add one-half cup warm water. 
Season with salt. 

Chicken Broth. — An old fowl will make a more nutri- 
tious broth than a young chicken. Skin, cut it up, and 
break the bones with a mallet. Cover well with cold 
water and boil slowly for three or four hours, salt to 
taste. A little rice may be boiled with it if desired. 

Bottled Beef Extract. — Cut one pound lean beef 
into small pieces. Put it into a large mouthed jar or 
bottle. Place the jar, covered, in a kettle of cold water 
and heat slowly until nearly to the boiling point. Keep 



Ask your grocer for Knox's Gelatine, Take no other. 



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Panel in old ivory or bronze. Actual size 22x30 inches. 



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satisfying qualit}' of Revere Coffee. 



HOWARD W. SFURR COFFEE CO., Boston, Mass. 



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When Ordering „t 

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91 Broad Street, 

I BOSTON, MASS. 

Lw i H I III ■■+11 — H I — M l M l M l M l w— W ■ M l I 



Colonial Cook Book. 



113 



it at this temperature for two hours. Strain and press 
the meat to obtain all the juice, season with salt. The 
water in the kettle should come nearly as high as the 
meat in the jar. 

Bottled Beef Tea. — Prepare the meat as in the 
preceding- rule, add one pint water. Let it stand one- 
half hour, then cook as for beef extract. 

Raw Beef Sandwiches. — Scrape raw beef fine, season 
with pepper and salt. Spread it on thin slices of bread. 
Put them together like a sandwich, and cut into narrow 
strips or small squares. The bread may be toasted 
slightly if preferred. 

BROILING. 

General Rules. — The meat must be very tender, 
Cleanse it with a damp cloth. The fire for broiling must 
be clear. 

Broiled or Grilled Beefsteak. — Wipe and trim off 
extra fat. Grease the broiler with some of the fat. Broil 
over a clear fire, turning every ten seconds. Cook three 
or four minutes, if liked rare, longer, if well done. Serve 
on a hot platter. 

Pan Boiling. — Remove extra fat from the steak or 
chop. Heat the pan very hot, place the meat on it, cook 
one minute, turn and sear the other side, then cook more 
slowly until done, turning every ten seconds. Cook five 
minutes if liked rare. If any fat comes from the meat 
whiie cooking pour it off. 

Chop Broiled in Paper. — Prepare a chop for broiling, 
fold it in a buttered paper and broil over a clear fire from 
four to six minutes. 

Creamed Sweetbreads. — Break the sweetbreads into 
small pieces, add cream sauce. A few mushrooms, 
broken into small pieces added is an improvement. 

Sweetbreads. — Put into cold water for ten minutes. 
Parboil fifteen minutes in hot salted water, then place 



114 



Colonial Cook Book. 



in cold water, remove the skin and membranes. The 
sweetbreads may be served with a cream or milk sauce, 
or broiled. 

Raw Sandwiches. — Scrape the beef very fine. Season 
with salt (and pepper, if allowed). Spread this mixture 
on slices of bread. Put the slices tog-ether and cut into 
small squares or triangles, these may be toasted. The 
meat may be chopped very fine, seasoned, made inio 
small cakes and broiled. 

Roast Oysters. — Wash the shells with a brush, place 
in a broiler and cook over the coals. When they are 
open remove the upper shell, season with salt (and pepper 
if allowed), then serve on the shells. The round side of 
the shell should be next the fire, to hold the juice. 

Broiled Fish. — Cleanse the fish with a cloth wet in 
salt and water. Rub a little butter over white fish and 
season with salt, grease the broiler. The flesh side is 
broilod first. The time for broiling varies with the 
thickness of the fish. Remove carefully to a heated 
platter and serve with a sauce. Garnish with parsley. 
When fish is cooked it separates from the bone and flakes 
easily. 

Baked Potatoes. — Select potatoes of uniform size. 
Bake in a hot oven from one-half to one hour. They 
may be broken when done, that the steam may escape, 
serve uncovered. 

BROTHS. 

General Rules. — The meat should be cleansed with 
a damp cloth. Remove all extra fat and cut the meat 
into small pieces. It may also be scraped. Bones must 
be separated, and if large should be broken. The meat 
should be soaked in cold water before cooking-. A coarse 
sieve is used in straining-. Fat may be removed from 
hot broth by using- tissue paper. When broth is reheated, 
the temperature must not be hig-h enoug-h to harden the 
albumen. A weak broth may be made more nutritious 
by adding- one or more eg-g-s just before serving. The 




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14 HILDRETH BUILDING. 



S. T. FARRELL 



J HEADQUARTERS FOR 



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H. G. POLLSRD & CO. 



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Orders taken for Cards and invitation engraving-. 



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Wholesale and Retail. 

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DICKSON BROS., 

The Big Tea Dealers. 

68 Merrimack St. 

ELLA M. BURKE 



MILLINER 

AND 

DESIGNER. 



20 PALMER STREET, 

POLLARD BUILDING. 



Colonial Cook Book. 



117 



eggs should be slightly beaten and the hot broth poured 
very slowly over them, then the two thoroughly blended. 
The cover of fat which is over a cold broth must not be 
removed until the broth is used. It prevents discom- 
position. Every article of fat must be removed before 
a broth is served. Remove small globules of fat from 
cold broth with a cloth which has been rung in boiling* 
water. The same amount of meat, bone and water may 
be used for beef, mutton, veal or chicken broth. One 
pint of water to one pound solid meat makes a very 
strong broth. One quart of water to one pound meat 
makes a good broth. One pint of water may be used with 
one pound half meat and half bone. 

Beef Broth. — One pound lean beef, one pint cold 
water. Scrape or cut the meat very fine and put it into 
cold water. Allow it to soak one hour. Cook over hot 
water, stirring it to prevent the meat in the lower part 
of the kettle from hardening too rapidly. When the 
temperature is 154 degrees Fahr., remove the broth and 
strain through a coarse sieve. Add salt before serving. 
If the kettle is surrounded by water, the broth cooks 
more evenly. A wire rest in the bottom of a pan may 
be used to hold the kettle. 

Mutton Broth. — Strong broth, two pounds neck of 
mutton, one quart cold water, a slice of onion may be 
used. Weak broth, two pounds neck of mutton, two 
quarts cold water, one slice onion may be used. Cleanse 
the meat with a damp cloth. Remove the skin and fat. 
Cut the meat into small pieces. Break or separate the 
bones. Place the meat and bones in a stew pan, and 
add the cold water. Let them stand one hour if possible. 
If onion is used, it may be added at the end of the honr. 
Heat gradually to 170 degrees Fahr., and keep them at 
that temperature two hours. Strain through a coarse 
sieve, that the reddish brown particles of albuminous 
matter may not be lost. 

Frozen Beef Tea.— Freeze beef tea to the consist- 
ency of mush, and serve. 



118 



Colonial Cook Book. 



Beef Juice. — Take a slice of the round of beef, heat 
it a few seconds over a clear fire, cut the meat into small 
pieces, and press out the juice, using- a lemon squeezer 
or beef press. This is strong- beef juice and good. 

VEGETABLES. 

General Rule. — Wash thoroug-hly. Pare, peel or 
scrape, according- to the veg-etable. They should stand 
in cold water until they are cooked, to keep them crisp 
and to prevent their being- discolored. Vegetables are 
usually cooked in boiling salted water, the water must 
be kept at the boiling-point. Two teaspoonf uls salt may 
be used with two quarts boiling- water. The salt is put 
into the water before the veg-etables, or when they are 
partially cooked. Soda is often added to soften the 
casein. Use one-fourth teaspoonful to two quarts water. 
The delicate green veg-etables require less water than 
others. All must be drained as soon as they are tender. 
Season and serve immediately. The water in which 
they are cooked is called veg-etable stock. All veg-etables 
may be served with cream, milk, or stock sauces. 

Baked Potatoes. — Select potatoes of uniform size. 
Bake in a hot oven from one-half to one hour. They 
should be broken, that the steam may escape. Serve 
uncovered. 

Boiled Potatoes. — Pare and cover with cold water, 
if they are not to be cooked immediately. Cook in boil- 
ing salted water. "When tender, drain thoroughly, shake 
gently and dry at the back of the stove with the sauce- 
pan uncovered, or with a cloth folded over the top to 
absorb the moisture. 

Mashed Potatoes. — Mash in the saucepan in which 
they were cooked. Use a wire potato-masher or silver 
fork. Beat until lig-ht and creamy. Add a little hot 
milk in which a small piece of butter has been melted, 
season with salt and beat again. Pour out lig-htly on a 
hot dish. Mashed turnip is prepared in the same man- 
ner, without the milk. 



Oldest, Largest, 

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53 CENTRAL STREET. 



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FOR DISINFECTANT. 

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FOR CURRANT WORMS. 

INSECT POWDER, 

FOR FLIES. 

PARIS GREEN, 

FOR POTATO BUGS. 

All orders promptly Lobsters alive and boiled, 

attended to Oysters in the shell. 

GEO. W. RANDALL, 

FISH DEALER. 



Telephone 629=3. 



38 Andover Street. 



120 



Colonial Cook Book. 



Creamed Potatoes. — One pint potato dice, one cup 
milk, one tablespoonful butter, one scant tablespoonf ul 
flour, one-half teaspoonful salt, one saltspoonful pepper. 
Cut cold boiled potatoes into dice. Take one pint of the 
potato dice. Scald the milk. Melt the butter. When 
bubbling" add the flour and pour on slowly the hot milk. 
Add the salt, pepper and potatoes, and cook five minutes, 
or until they are hot. 

Stewed Onions.- — Peal under cold water. Cook in 
boiling- water, changing- the w r ater at the end of rive 
minutes, and again in ten minutes. Then cook until 
tender. Drain off all the water. Serve with hot milk, 
butter, salt and pepper. The milk may be omitted. 
Sometimes a milk or cream sauce is used. 

Cabbage and Cauliflower. — Cut a cabbage in quarters 
and soak it in cold saltei water for one-half hour. Chop 
the leaves and cook in boiling- water until tender, about 
twenty -five minutes. To avoid the odor, the kettle must 
not be covered while the cabbage is cooking - . Cabbage 
may be served with vinegar, salt and pepper, or heated 
milk, butter, salt and pepper, or with a milk sauce. 
Cauliflower is usually cooked whole and in a bag to keep 
its shape, and served with a cream or milk sauce. The 
best sauce is made with white stock. 

Spinach. — Pick the spinach leaves from the stems, and 
wash the leaves several times. The leaves may be placed 
in a colander, and must be carefully washed to remove 
the sand and earth. Put the spinach into boiling salted 
water, and push it under the water. If young and ten- 
der, it will cook in about ten minutes. Drain in a colander, 
and pour cold water over it to keep the color. Press it 
through a colander with a wooden potato masher. If 
too much water remains, pour off some of it. Heat it in 
a pan wmich has had one tablespoonful of butter melted 
in it, add salt and pepper. Cream may be used instead 
of butter. 

Stewed Tomatoes. — Plunge them into boiling- water 
to remove the skins. Drain and peel. Cut into small 



Colonial Cook Book. 



121 



pieces and cook over moderate heat at least one hou r. 
Unless the quantity is very small, a long - , slow cooking- 
improves the flavor. Just before removing- from the stove, 
season with butter, salt and pepper. They may be 
thickened with bread or cracker crumbs or sweetened 
with sugar. 

Stewed Celery.- — One bunch celery, one pint sauce. 
Wash and scrape the celery. Cut into one inch pieces. 
Keep under cold water until ready to cook. Put into 
boiling- salted water, and when tender drain and serve 
with the sauce. 

Sauce. — One cup hot milk, two tablespoonfuls butter, 
one and one-half tablespoonfuls flour, salt and pepper, 
one cup water in which celery was cooked. 

Milk Sauce. — Two tablespoonfuls butter, two table- 
spoonfuls flour, one teaspoonful salt, one pint milk (hot), 
one-eighth teaspoonful pepper. Heat the butter until 
it bubbles, add the flour and salt, and gradually the hot 
milk. If used for vegetables, add the pepper. If it 
lumps, cook until it thickens, then beat until it is smooth. 
It may be beaten off the stove. A thinner sauce may be 
made by adding more milk. A thicker sauce by using 
less milk. A richer sauce by using cream or white 
stock. A brown sauce by browning the flour and butter. 

Macaroni, — Twelve sticks macaroni, one and one-half 
cups thin white sauce, one-haif cup stale bread crumbs, 
with one-half tablespoonful butter, one cupgrated cheese, 
Break the macaroni into tw r o inch pieces. Cook in boil- 
ing salted water about tw T enty minutes, or until soft. 
Pour into a colander and run cold water through it. 
Place in a buttered cooking dish, and add the sauce with 
one-half the cheese in it. Put the crumbs into the 
melted butter, add the remaining cheese to them, and 
spread over the top. 

Second Method. — Put the macaroni into the baking 
dish, add one tablespoonful butter in small pieces and 



Desserts can be made in one hour from Knox's Gelatine. 
Try it, 



122 



Colonial Cook Book. 



one-half cup grated cheese. Pour milk over it, and season 
with salt and white pepper. Put one-half cup grated 

cheese over the top. 

EGGS. 

General Rules. — Wash them as soon as brought from 
the store. They are fresh if they sink to the bottom of 
a pan of water, a stale egg rises in the water. They 
should be kept in a cool place. The yolk of an egg may 
be kept from hardening- by putting- it into a cup of cold 
water. The water in which eggs are cooked must not 
be at the boiling- point, but from 160 degrees to 180 de- 
grees Fahr.. while they are cooking-. The water must 
cover the eg-g-s. Eg-g-s may be cooked soft in two ways : 

First Method. — Put them into boiling- water and 
cover them for from five to ten minutes. This is done 
on the breakfast table, or by putting- the pan on the shelf 
of the range. They must not be cooked on the range, 
as the temperature will be too high. 

Second Method. — Put them into cold water, and when 
the water bubbles they are cooked. 

Dropped Eggs. — Fill a pan with boiling water and put 
it where it cannot reach boiling point again. Add one 
teaspoonful salt to the water. Break each egg into a 
saucer and slip it into the water. Dip the water over 
the egg with a spoon. When the white is firm, and a 
film has formed over the yolk, they are cooked. Take 
them up with a skimmer, drain, trim off all the rough 
edsfes, and serve on slices of toast. Season each e^sr 
with salt. 

Baked Egg. — Butter a small dish, break the egg into 
it, sprinkle one-eighth teaspoonful salt over it. Cook in 
an oven until the yolk is covered with a film. Serve in 
the dish in which it was baked. 

A Creamed Egg. — One-fourth cup hot milk, one egg, 
one teaspoonful butter, one-eighth teaspoonful salt, 
pepper. Beat the egg slightly, add the butter, salt and 



W, BOOTH, 

We keep all fruits 
in their season, at 
reasonable prices, 

73 E. Merrimack St 
Cherry Compound 

IS THE BEST 
MEDICINE FOR 

Coughs, Colds, Catarrh, 
Hoarseness, La Grippe, 
Sore Throat. 

is also a BLOOD PURIFIER. 



JAS. A. MICHAUD, 

179 E. rierrimack Street. 



P. McCARTIN, 

BREAD, CAKE, and 
PASTRY of all kinds. 
Fresh every day. 

24=26 Concord St. 



H. E, HARRIS, 

DIAMONDS, 
CLOCKS, and 
WATCHES. 
OPTICAL GOODS 
and JEWELRY. 

10 Appleton St. 




Photographer, 

Central Block, 

Lowell, Mass. 



DRURY S GREEN, 

PLUMBERS 

28 Jackson Street. 

Walker & Thompson* 



Belvidere 

Market 

107 E Merrimack St 



When in want of anything 
choice that you can find no** 
where else, come to us. 



O'BRIEN BROS. 

Fine Teas TV i HP A I P I? Q Cr ° Ckery ' 

and Coffee. I Lfl U l^r\SU IV O Glassware. 

Lamps, Tea, Dinner, and Toilet 
Sets, Kitchen Furnishing Goods. 

AT THE LOWEST PRiCES. 

227 CENTRAL STREET. Telephone Connection. 

PURITY BAKERY, 

291 FAYETTE STREET. 

Best Home Made Bread and Cake. 

W. W A I ^K E: F^, F^rof >. 

MORSE COACH COMPANY. 

Carriages for Weddings, Parties Funerals, 
and Depot Work. 

Telephone 15=2. 

COOK, TAYLOR & CO 

DRY AND FANCY GOODS OF EVERY 
VARIETY. GARnENTS A SPECIALTY. 

Merrimack and Central Streets 
WILLIAM E. LIVINGSTON, 



DEALER IX 



COAL, WOOD, and LIME, 

Cement, Sand, Gravel, Hair, Kaolin, Plaster, Bricks, 
Fertilizers, Straw, Hay, Grain, Flour, Etc. 

Main Office , 15 thorndike St. 



Colonial Cook Book. 



125 



pepper. Add the hot milk gradually, stirring- until 
smooth and creamy. This is prepared in a double boiler. 
Serve on a slice of toast. An egg may be beaten and 
added to a cup of tea or coffee. 

Omelet. — Two eggs, two tablespoonfuls milk, one- 
eighth teaspoonful salt, pepper, one tablespoonful butter. 
Beat yolks till light and creamy, add milk and seasoning. 
Beat whites till stiff, cut them into yolks. Heat the 
omelet pan, rub it all over with butter, using- a knife for 
this purpose. Turn in omelet, spread it evenly on the 
pan. When the omelet is set, place it in the oven to dry 
slig-htly on top for a few minutes, fold and turn on a 
heated dish, serve immediately. 

EGGS AND MILK. 

Cup Custards. — One quart of milk, four to six egg's, 
three-fourths cup of sugar or less, one-half teaspoonful 
salt. Heat the milk, add the sug-ar and salt, beat the 
eggs and pour the milk over them, strain. Divide the 
custard into three parts. Flavor one with caramel, one 
with lemon, and one with rose water. Fill custard cups. 
Steam over water which is boiling gently. When the 
custards are firm they are cooked. 

Soft Custard, No 1. — One egg, one tablespoonful 
sugar, one cup milk, a pinch of salt, four drops lemon, 
vanilla and a little nutmeg, one tablespoonful of sherrry 
wine. Beat the egg, add the sugar, salt and milk. Heat 
in a glass or other dish over warm water, stirring to 
prevent cooking unevenly. As soon as the mixture 
thickens remove from the heat, and when cool add wine 
and flavoring. The dish used to cook it in must be 
separated from the bottom of the pan by a ring or tin 
cover. 

Soft Custard, No. 2.- — One pint milk, two eggs or 
three yolks, one-eighth teaspoonful salt, two tablespoon- 
fuls sugar, flavoring. Heat the milk in a double boiler. 
Beat the yolks of the eggs slightly, add the sugar and 
salt. Pour the hot milk over this mixture, stirring until 



126 



Colonial Cook Book< 



the egg is all removed from the sides of the bowl. 
Return to the double boiler and stir until the custard 
thickens, three eggs must be used, if the custard is not 
to be used as a sauce. Strain the custard, and when 
cool add flavoring*. If caramel is used, add it before 
straining - . If a custard is curdled, place the upper part 
of the boiler in a pan of cold water and beat until it is 
smooth, then strain. 

Omelet, Xo. 1. — Four eg-g-s, one-half teaspoonful salt, 
four tablespoonfuls milk, one teaspoonful butter. Beat 
the eg-g-s till well mixed, but not very lig-ht, add the salt 
and milk. Heat an omelet pan and rub the butter over 
the bottom and sides. When hot, turn in the eg-g-. As 
it cooks, lift it and allow the softer part above to run 
under. Roll the omelet from you and allow it to stand 
for one minute to brown, serve immediately. 

Omelet, Xo. 2. — Two eg-g-s, two tablespoonfuls milk, 
one-eighth teaspoonful salt, pinch of red or white pepper. 
Beat the yolks of the eggs until light and creamy. Add 
the milk and seasoning. Beat the whites until stiff, cut 
them into the yolks. Heat an omelet pan and rub it all 
over with one teaspoonful butter, using a knife. Turn 
in the omelet, spread it evenly on the pan. When the 
omelet is set, put it into the oven for a few minutes to 
dry. Fold it and turn upon a heated dish, serve immedi- 
ately. Chopped parsley, cheese, meat or jelly may be 
placed in the centre before it is folded, or before the 
whites are cut in. An omelet must be cooked by moderate 
heat. 

BEVERAGES. 

Shells. — One-half cup shells, three cups boiling water. 
Boil gently for several hours. Add hot water if needed. 
Strain and serve with hot milk and sugar. 

Cocoa.— One-half teaspoonful powdered cocoa, cold 
milk, one cup hot milk. Mix a small quantity of cold 
milk with the powdered cocoa until a paste is made. Add 
the hot milk and stir until thoroughly mixed. Cook 
one-half hour and serve. 



Colonial Cook Book. 



127 



Crust Coffee. — Break slices of toasted bread into 
small pieces. Cover them with hot water, using one cup 
crumbs to two cups water, cook fifteen minutes. Strain 
and serve with milk and sugar. Brown bread makes a 
better beverage. 

Boiled Coffee. — One heaping tablespoonful coffee to 
one cup boiling water. Grind the coffee, using two-thirds 
Java and one-third Mocha. Measure the ground coffee, 
mix with a little cold water to moisten, also the shell of 
an egg, and a small quantity of the white. Put the 
mixture in a heated coffee pot and pour in the freshly 
boiled water. When it boils remove to the back of the 
stove. It is sometimes allowed to boil five minutes. Add 
one-fourth cup cold water. After standing a few minutes 
it is ready to serve. Coffee is improved by heating 
slightly just before using. It should be served with cut 
loaf sugar, hot milk and cream. 

Filtered Coffee.— One heaping tablespoonful coffee 
to one cup boiling water. The coffee should be ground 
fine. Put it into the upper part of a French coffee pot, 
which hasbeenheated,and pourthe boiling water through 
it. The coffee pot must be kept in a warm place while 
the coffee is being made. 

Tea. — One teaspoonful tea, one cup boiling water, 
heat the teapot. Place the tea in the teapot and pour 
freshly boiled water over it, steep a few minutes. It 
may be served hot, or cooled and iced, A slice of lemon 
is sometimes served in each cup. Russian tea is made 
by putting a slice of lemon in each cup and pouring on 
the hot tea. 

Chocolate. — Two cups milk (heated), two cups water 
(heated), two ounces (or squares) of chocolate, three 
tablespoonfuls sugar. Cut the chocolate into small 
pieces and put it, with the sugar and four tablespoonfuls 
of the water into a saucepan. Stir over the fire until 
smooth and glossy. Add the remainder of the water 



For delicious desserts use Knox's Gelatine, 



128 



Colonial Cook Book. 



gradually, then the milk, serve at once. A thicker drink 
may be made by using four ounces chocolate. If the 
chocolate is sweet, omit the sugar. It may be served 
with whipped cream. Baker's and Maillard's chocolate 
are both used. 

ACID DRINKS. 

Lemonade, No. 1. — One lemon, four lumps sugar, 
one or two cups cold water, one-half teaspoonful soda. 
Rub the lumps of sugar on the rind of the lemon to 
extract some of the oil. Squeeze the juice over the sug'ar. 
add cold water and serve. If an effervescing drink is 
to be prepared, the soda is dissolved in the lemonade 
and served immediately. 

Imperial Drink. — One glass cold lemonade, one-half 
teaspoonful cream of tartar. Dissolve the cream of 
tartar in a little hot water and add it to the lemonade. 

Lemonade, No. 2. — Juice of one lemon, one cup cold 
water, one or two tablespoonfuls sug-ar. Roll the lemon, 
squeeze the juice from it, add the water and sugar. 
Serve with or without shaved ice. One and one-half cups 
of water may be used, but it makes a less acid drink. 
Hot lemonade is made with boiling water. 

Flaxseed Lemonade. — Two tablespoonfuls whole flax- 
seed, one pint boiling* water, lemon juice and sug-ar. 
Wash the flaxseed, add the boiling - water, let it stand on 
the stove where it will keep hot, but not boil for two 
hours. Strain, add lemon juice, and sugar to taste. 

Orangeade. — Rind of one sour orange, one cup boil- 
ing - water, one-half tablespoonful sug-ar, juice of one 
orange. Cut the rind carefully from the orange and 
pour the boiling water over it. When cool, add the sugar 
and juice of the orange and strain into a glass, lemon- 
juice may be added if desired. Use shaved ice or cool in 
the refrigerator. 

Currant Juice. — One-fourth cup juice or two tea- 
spoonfuls currant jelly, one cup cold w r ater, sugar. Mix 
the juice and w T ater and sw r eeten to taste, or dissolve the 
jellv in the water and sweeten if sugar is needed. 



Colonial Cook Book. 



129 



Grape Juice. — One-pint water, three pints grapes. 
Cook for five minutes, stir occasionally. Strain through 
a flannel bag. Serve cold, with or without sugar. 

Apple Water, No. 1. — One sour apple, one cup boil- 
ing water, sugar, lemon juice. Cut the apple into small 
pieces, pour the water over the apple, allow it to stand 
one hour or more, then strain and sweeten to taste. If 
not acid, add a few drops of lemon juice. 

Apple Water, No. 2. — Pour boiling" water over baked 
apples, strain, sweeten and serve. 

Tamarind Water. — One cup boiling water, one table- 
spoonful preserved tamarinds. Pour the water over 
tamarinds. Allow them to stand one-half hour, strain 
and serve. 

Barley Water. — One tablespoonful pearl barley, one 
quart boiling water, salt, lemon juice and sugar. Pick 
over and wash the barley. Pour the water over the 
barley, cook in a double boiler for three hours or more. 
Strain and add salt, sugar and lemon juice to taste. It 
may be first soaked in cold water and then cooked until 
soft. 

Rice Water. — One tablespoonful rice, one pint cold 
water, salt, sugar. Put the rice and water into a double 
boiler, cook until the rice is soft. Strain and season with 
salt, sug-ar may be added if desired. Lemon rind or 
cinnamon may be cooked with it to flavor it. 

niLK. 

Milk should be kept covered with a paper or thin mus- 
lin, to prevent it from absorbing- impurities. It is steri- 
lized to destroy germs. Arnold's sterilizer is a good one 
to use. Milk is safer to use if it has been heated to 212 
degrees Fahr. It is sometimes served hot, but not 
boiled. Many flavors may be added to a glass of hot or 
cold milk, to change its flavor. Coffee, tea, beef juice, 
brandy, wine, lemon, vanilla, salt, sugar and rose water. 



130 



Colonial Cook Book. 



Limewater or bicarbonate of soda are sometimes used 
in milk. Fermented milk is called kumyss. Milk may 
also be pre-digested or peptonized. 

Preparation of Lime Water. — Put a piece of un- 
slacked lime, the size of a walnut, into an earthen vessel. 
Cover it with two quarts of filtered water, stirring- it 
thoroughly, allow it to settle, and pour off the clear 
solution into a bottle. More water may be added. 

Lemon Whey. — One cup hot milk, one small lemon, 
one teaspoonful sugar. Heat the milk in a small sauce- 
pan or double boiler. Add the juice of the lemon. Cook 
until the curds separates. If strained by pressing- the 
whey from the curd, a larger amount passes throug-h. 
When strained, add one teaspoonful sug-ar. Serve hot 
or cold. 

Rennet or Junket. — One quart warm milk, one-half 
tablespoonful sug-ar, one tablespoonful rennet, one-half 
glass wine or brandy. Dissolve the sug-ar in the milk, 
when luke warm stir in the rennet and add flavoring. 
Cool in moderate heat, and when firm place it near the 
ice. It is not necessary to use any flavoring. Nutmeg 
is sometimes used. 

Albumenized Milk. — White of one egg, one cup milk. 
Place the egg and milk in a covered glass jar. Shake 
until these ingredients are thoroughly blended. It may 
be sweetened and flavored, serve immediately. 

Albumenized Water. — One cup cold water, white of 
one egg, two teaspoonfuls lemon juice, one teaspoonful 
sugar. Put the water, egg, lemon juice, and sugar into 
a covered jar and shake until thoroughly blended. If it 
is cooled near the ice it must be shaken again, as it 
separates. If filtered ice water is used it may be served 
immediately. 

Kumyss. — One quart milk, two tablespoonfuls sugar r 
one-third cake compressed yeast or two tablespoonfuls 
liquid yeast. Warm the milk slightly, add the sugar r 
stir until dissolved, add the yeast and place it near the 
range. When bubbles begin to rise, fill lager beer bottles 



Colonial Cook Book. 



131 



not quite full. Keep it in a temperature of 65 degrees 
Fahr., not higher. Open the bottle carefully. It may 
be used in three days. 

Blanc Mange, No. 1'.— One-half cup Irish moss, one 
quart milk, one-fourth teaspoonful salt, flavoring". Soak 
the moss in cold water until soft, pick over, wash, and 
put it into a double boiler with the milk. Cook until it 
thickens when dropped on a cold plate. Add the salt, 
strain, and add flavoring-. Turn it into a mould which 
has been wet with cold water. Vanilla, almond, lemon, 
or wine may be used to flavor it. 

Blanc Mange, No. 2. — One-half ounce gelatine, cold 
water, one pint milk, inch stick cinnamon, one whole 
clove, one-eighth teaspoonful salt, two tablespoonfuls 
sugar, one tablespoonful brandy, two tablespoonfuls 
sherry wine, one-half teaspoonful vanilla, one-half tea- 
spoonful lemon. Soak the gelatine in enough cold water 
to cover it. Heat the milk with the cinnamon, clove and 
salt. Add the hot milk to the softened gelatine, then 
the sugar. When partially cooled, add the remaining 
ingredients and strain into glasses. This quantity will 
All three glasses. 

Baked Lemon. — Bake a lemon twenty minutes, squeeze 
out the juice and sweeten. 

Caramel. — One cup granulated sugar, one cup boiling 
water. Melt one cup granulated sugar. Stir over the 
fire until it becomes a deep dark brown in color. Add 
the cup of boiling water slowly and cook until the hard- 
ened sugar is dissolved. Bottle and keep tightly corked. 
Use to color and flavor custards. 

Apple Whip. — Two apples, white of one egg, one table- 
spoonful sugar. Cook two small apples until soft. Drain 
and rub them through a hair sieve. Beat the white of 
the egg, add the sugar, and beat in the strained apple 
gradually. The apple should be cool, serve with cream. 

Rice Pudding. — One tablespoonful rice, salt, three 
cups milk, one tablespoonful sugar, one-half teaspoonful 
lemon juice. Butter a small bakiug dish or cup. Wash 



132 



Colonial Cook Book. 



the rice and put it with salt into the dish. Heat the milk 
and pour half of it over the rice. When it has cooked in 
the oven about one-half hour, add the sug-ar and stir 
carefully, also add more of the hot milk. Cook from one 
and one-half to two hours, and add the milk as it is needed. 
Use more milk if necessary. The lemon may be added 
with the sug-ar or later. The dish should be kept filled 
with milk. 

Baked Apples. — Wipe and core sour apples. Place 
them in an earthen or ag-ateware baking- dish and fill 
each centre with sugar. Measure one tablespoonful 
water for each apple, and pour it around, not over them. 
Bake until the apples are soft, from twenty to forty-five 
minutes, basting- them once in ten minutes. Place them 
on a dish and strain the juice, measure it and add one- 
third cup sug-ar for each one-half cup juice. Cook the 
syrup five minutes at boiling- temperature, skim it, and 
pour it over the apples. When cold they may be served 
with or without milk or cream. 

Stewed Prunes. — Wash one-half pound prunes, then 
soak them in one quart cold water for several hours. 
Cook slowly until tender, in the water in which they 
were soaked. Add two tablespoonfuls sug-ar for each 
two cups of prunes, and also a little lemon juice. Cook 
five minutes long-er and set away to cool. 

DRINKS WITH STIMULANTS. 

Lemon Whey. — One cup milk, one lemon. Boil the 
milk, add juice of lemon, let it stand for five minutes, 
strain and sweeten. 

Wine Whey. — One cup boiling milk, one-half cup 
sherry wine, one teaspoonful sug-ar. Pour the wine into 
the hot milk and allow it to stand about five minutes, or 
until the curd separates from the whey. Strain and 
sweeten to taste, serve hot or cold. 

Brandy Mixture. — Yolks of two eg-g-s , one-half table- 
spoonful sug-ar, cinnamon water, brandy. Beat the 
yolks, add the sugar and gradually the cinnamon water, 
then the brandy. 



CLOTHING RENOVATED 

By the Dry or Sulphur and Steam 
Processes, Sponged, Pressed. Dyed 
and Repaired. 

W. A. LEW ■ CALL FOR WORK, - 49 John St. 
THE JOHNSON OPTICAL STORE. 

Special attention given to correcting - errors in re- 
fraction. Eyes tested free when glasses are 
purchased of us. 

F. J. WILLIAMS, Optician 

Successor to J. J, Johnson. Established 1847. 

308 MERRIMACK STREET. 



8 and 12 
Bridge Street. 



CENTRAL 

MARKET 

MEAT, 
FISH, 



Corner Paige Street. 

G, R. MYERS, Prop. 



GROCERIES. 



134 



Colonial Cook Book. 



Cold Egg Nogg. — One egg. one-half cup milk, sugar, 
brandy or wine. Beat the egg. add the milk, sweeten 
to taste, and add one tablespoonful brandy. 

Hot Egg Xogg. — Yolk of one egg. one teaspoonful 
sugar, one cup hot milk, nutmeg, brandy or wine. Beat 
the yolk of the egg. add the sugar, pour the hot milk 
over them, and flavor as desired. If wine or brandy, use 
one tablespoonful. 

Egg Broth. — One egg. one-half teaspoonful sugar, 
pinch salt, two cups hot milk. Beat the egg, add the 
sugar and salt, and pour slowly over them the hot milk, 
serve immediately. One cup of milk may be used. 

Egg Cordial. — White of one egg. one tablespoonful 
cream, one tablespoonful brandy, one teaspoonful sugar. 
Beat the egg. but not to a stiff froth, add the cream and 
beat them together, then add the brandy and sugar. 
Sugar syrup may be used to sweeten it. 

Mulled "Wine. — One-half cup hot water, one inch stick 
cinnamon, three whole cloves, one-eighth teaspoonful 
nutmeg, one cup port wine, two tablespoonfuls sugar. 
Cook for ten minutes all the ingredients except the port 
wine and sugar, then add the wine and sugar, and serve 
while hot. Heat the wine slightly before adding it to 
the other ingredients. 

Milk Punch. No. 1. — One cup milk, one teaspoonful 
sugar, one tablespoonful rum. Milk which has been 
heated and cooled, or sterilized milk may be used. Shake 
in a jar or in tumblers until frothy. 

Milk Punch, Xo. 2.— One and one-half cups milk, 
one or two tablespoonfuls sugar, two tablespoonfuls rum. 
Use a glass jar or two tumblers. Shake until thoroughly 
blended and frothy. Whiskey or brandy ma}- be used. 

Cinnamon Water.- — One ounce stick cinnamon, one 
pint boiling water. Boil fifteen minutes. Strain and 
use for mixtures requiring cinnamon water. 



Colonial Cook Book. 



135 



TOAST. 

General Rules. — Use stale bread, either brown or 
white. Cut the slices one-fourth inch thick. The crusts 
are often removed. Dry the slices of bread on an iron 
sheet in the oven before browning" them. Brown over 
a clear fire, in a fine wire toaster or on a fork. Toast 
may be moistened by quickly dipping- it into salted hot 
water, or by pouring hot water over it. Bread may be 
cut into rounds, squares, or other shapes before dry- 
ing-. Dropped eg-g-s, prepared meat, or small birds may 
be served on toast. Toast may be prepared as dry 
toast, toast with cream sauce, water toast, brown bread 
toast, milk toast, eg-g- toast, toast with milk sauce, sippets. 

Toast Water.- — Two slices toast, one pint water. 
Break the toast into small pieces, and while hot, pour 
the cold water over it. At the end of one hour, strain 
and serve. 

Water Toast. — Pour hot water over toast, first spread- 
ing- it with butter if it is allowed. A little salt may be 
added to the water, if butter is not used. Place it 
covered into the oven for a few minutes to absorb the 
water. Milk toast may be prepared in the same manner, 
using- hot milk. 

Milk Sauce for Toast. — Two cups milk or cream, 
one teaspoonful butter, one tablespoonful flour, one 
teaspoonful salt. Heat the milk or cream in a double 
boiler. Melt the butter in a small saucepan, add the 
flour and salt, and when the mixture is smooth, add the 
hot milk gradually. If the sauce is lumpy, cook it until 
quite thick, then beat it until smooth, more milk must 
be added if it is too thick. Add more salt if needed. 
Pour this sauce over the slices of toast. 

Sippets. — Cut bread into thin slices and then into 
strips, dry them, and brown like a plaid. Butter, and 
arrang-e in layers of three each. 

Crisp Crackers. — Split crackers having a soft centre. 
Place them on a thin sheet. Brown in a hot oven. 



136 



Colonial Cook Book. 



Oysters may be served on these browned crackers. 
Place one oyster on each crisp half of the cracker and 
return to the oven, when the juice of the oyster is heated, 
it seasons the cracker. When the edges of the oysters 
curl, they are ready to serve. 

Zwibback. — Cut baker's or other lig"ht bread into 
one-half inch slices. Place them on a tin sheet and 
bake in a hot oven until they are a delicate brown on 
both sides. 



THINGS WORTH KNOWING. 



To remove grease from coat collars and the g-lossy look from 
elbows and seams, rub with a cloth dipped in ammonia. 

To polish a piano when the wood looks dingy and seems to be 
in need of cleaning-, take the finest white soap and lukewarm 
water and wash a little of the piano at a time, using a soft cloth, 
such as canton flannel, working - on a space not larger than your 
hand. Wipe it off with clear water and rub well with clean 
canton flannel until perfectly dry and well polished. 

Use soapy water for making- starch. The linen will be glossier 
and the iron will not be so apt to stick. 

A simple test-paper — A very g-ood and homely substitute for 
the litmus paper used by the chemist in testing- whether solutions 
are acid or alkaline, is made by boiling one pound of red cabbage 
leaves in a pint of water for some time, then straining. The infu- 
sion is to be evaporated to half its original bulk, and sheets of 
thin blotting paper are then to be steeped in it and hung up -to 
dry. On dipping a slip of this paper into an acid liquid its 
color is changed from blue to red; and when the liquid is alkaline 
the color changes from blue to green. 

The unsightly white marks on tables, caused by standing too 
hot dishes upon them, may be removed by the application of a 
little parafine, rubbed on with a piece of flannel. Afterward 
polish with alcohol. 

If you boil suet before chopping, it can be done in one quarter of 
the time. Boil the suet and allow it to become cold in the water 
in which it was boiled. Collect all the fat and chop. 



.. EAGLE LIQUEURS 



The Only Truly American Production. 

They are the acme of Scientific Distillation, and absolute 
purity is guaranteed. 




Good Cooks, too, Like Their Flavors. 



Eagle laqueur Distilleries, 

RHEINSTROM BROS., CINCINNATI, 0. 

Distillers and Exporters. Established 1876. 



138 



Colonial Cook Book. 



A handful of tacks in a bottle of vinegar cruet will clean the 
stains out nicely. 

To replenish the fire in invalid's room — Take into the room a 
basket with paper bags filled with coal and lay them gently on 
the fire. 

To remove mildew — Rub common yellow soap on the spots and 
sift starch on that ; rub it in well and lay out in the sun. 

To sweep invalid's room — A bare floor or matting should be 
swept with a broom covered with a damp coarse linen bag. For 
a carpet, have a pail filled with coarse towels wrung out in water 
and wipe the carpet rapidly. 

To clean the bean-pot — Put in a generous tabiespoonf ul of some 
good soap powder, fill with cold water, put on cover and bake for 
three hours in the oven. Throw away contents and wash pot. It 
will be like new. 

Rice absorbs three times its bulk of water, and more of milk or 
stock. 

That in cutting warm bread or cake a warm knife should be 
used. 

That a damp cloth will remove dust from furniture far better 
than a dry duster. 

That a tablespoonful of vinegar put into the water in which 
tough meat or a fowl is boiled will make them tender. 

That for ink stains nothing is better than a liberal use of toma- 
toes. 

That strong tea rubbed in well with a nail brush will remove 
all kinds of fruit or vegetable stains from the fingers, if the 
hands are then washed in warm water. 

That canned goods are wholesome if ends of cans are sunk in; 
if bulged out, the contents are fermented. 

That onions peeled under water do not disturb the eyes. 

That a dash of black pepper greatly improves vanilla ice 
cream. 

That the smaller the eye, the better the potato. 

That dusting flour over a cake before frosting it keeps the frost- 
ing from running. 

Furniture polish — Half a pound of white beeswax and two 
5-cent pieces of castile soap and a pint of turpentine. Melt the 
wax and soap together, then stir in the turpentine, and you can 
make all the hard wood in the house shine like a mirror. 



Colonial Cook Book. 



139 



To rid the house of cockroaches and water-bugs — Mix a little 
pulverized sugar with borax, and place it about in little saucers 
or plates. 

To renew tea or coffee pots — Boil a spoonful of borax about 
once a week. 

That no cough or sore throat can resist the Cough Medicine 
prepared by the Sisters of Charity. For sale at St. John's 
Hospital. Price 25c, 50c. and $1.00 per bottle. 

For a bruise, a dampened bag - of salt. 

To remove black grease stains from clothing — Wash with soap 
and cold water. Hot water will only set the marks. 

Sandpaper will whiten ivory handled knives which have become 
yellow from age or usage. 

To make lime-water — Put about half a pound of unslacked 
lime in an earthen bowl and pour over it three pints of boiling- 
water. Stir with a stick and put away in a cool place for eight 
or ten hours. At the end of that time pour off the clear lime- 
water, letting- the sediment remain in the bowl. Bottle the water 
until wanted and put a stopper in. 

To prevent hydrophobia — A correspondent writes that about 
six years ago he saw an item in a newspaper stating- that a Ger- 
man physician was g"oing- to die, and he wished to make known 
the discovery he had made iu relation to the treatment of a mad 
dog- bite. The prescription he never knew to fail, and he had 
tried it many times with men, cattle and horses. It is this: 
Simply wash the wound as soon as possible in a little warm 
vineg-ar and water, and put a few drops of muriatic acid into the 
wound. This will neutralize the poison and prevent the disease 
which usually proves fatal. 

Cure for whooping cough — A larg-e yellow rutabag-a turnip; 
scoop out inside pulp and fill with granulated sug-ar. Let it 
stand over night. Take a teaspoonful as often as a desire to 
cough is felt. This is a tried and true receipt. 

Salt in whitewash makes it stick. 

Salt puts out a fire in the chimney. 

Salt used in sweeping carpets keeps out moths. 

Salt thrown on a coal fire which is low will revive it. 

Salt and vinegar will remove stains from discolored teacups. 

Salt in water is the best thing to clean willowware and mat- 
ting. 



140 



Colonial Cook Book. 



Salt thrown on soot which has fallen on the carpet will prevent 
stain. 

Salt on the fingers when cleaning- fowls, meat or fish will pre- 
vent slipping-. 

Salt put on ink when freshly spilled on a carpet will help in 
removing the spot. 

Salt in the oven under baking tins will prevent their scorching 
on the bottom. 

Salt thrown on a coal fire when broiling steak will prevent 
blazing from the dripping fat. 



HELP IN CASE OF ACCIDENTS. 



Drowning: 1. Loosen clothing, if any. 2. Empty lungs of water 
by -laying body on its stomach and lifting it by the middle so that 
the heads hangs down. Jerk the body a few times. 3. Pull ton- 
gue forward, using handerchief, or pin with string, if necessary. 
4. Imitate motion of respiration by alternately compressing and 
expanding the lower ribs, about twenty times a minute. Alter- 
nately raising and lowering the arms from the sides up above the 
head will stimulate the action of the lungs. Let it be done gently 
but persistently. 5. Apply warmth and friction to extremities. 
6. By holding tongue forward, closing the nostrils and pressing 
the "Adam's apple" back (so as to close entrance to stomach), 
direct inflation may be tried. Take a deep breath and breathe it 
forcibly into the mouth of patient, compress the chest to expel the 
air, and repeat the operation. 7. Don't give up! People have 
been saved after hours of patient, vigorous effort. 8. When breath- 
ing begins, get patient into a warm bed, give warm drinks, or 
spirits in teaspoonfuls, fresh air and quiet. 

Burns and Scalds: Cover with cooking soda and lay wet cloths 
over it. Whites of eggs and olive oil, olive or linseed oil, plain or 
mixed with chalk or whiting. 

Lightning: Dash cold water over a person struck. 

Sunstroke: Loosen clothing. Get patient into shade and apply 
ice cold water to head. 

Mad Dog or Snake Bite: Tie cord light above wound. Suck the 
wound and cauterize with caustic or white-hot iron at once, or cut 
out adjoining parts with a sharp knife. 

Venomous Insects Stings, &c. : Apply weak ammonia, oil, salt 
water or iodine. 



Colonial Cook Book. 



141 



Fanting: Place flat on back, allow fresh air and sprinkle with 
water. 

Tests of Death: Holding- mirror to mouth. If living-, moisture 
will gather. Push pin into flesh. If dead the hole will remain, 
if alive it will close up. 

Cinders in the Eye: Roll soft paper up like a lamp lig-hter and 
wet the tip to remove, or use a medicine dropper to draw out it 
out. Rub the other eye. 

Fire in one's Clothing-: Don't run, especially not down stairs or 
out of doors. Roll on carpet, or wrap in woolen rag- or blanket. 
Keep the head down so as not to inhale flame. 

Fire in a Building - : Crawl on the floor. The clearest air is the 
lowest in the room. Cover head with a woolen wrap, wet if 
possible. Cut holes for the eyes. Don't g-et excited. 

Fire in Kerosene: Don't use water, it will spread the flames. 
Dirt, salt or flour is the best exting-uisher, or smother with woolen 
rug-, table cloth or carpet. 

Suffocation from inhaling- Burning- Gas: Get into fresh air as 
soon as possible and lie down. Keep warm. Take ammonia, 
twenty drops to a tumbler of water at frequent intervals. 



ANTIDOTES FOR POISONS. 



First. Send for a physician. 

Second. Induce vomiting-, by tickling- throat with feather or 
iing-er. Drinking- hot water, or strong- mustard and water. 
Swallow sweet oil or whites of egg-s. 

Acids are antidotes for Alkalies, and vice versa. 



SPECIAL POISONS AND ANTIDOTES. 

Acids: Muriatic, Oxalic, Acetic, Sulphuric (Oil of Vitriol)* 
Nitric (Aqua Fortis). Antidotes: Soapsuds, magnesia, lime- 
water. 

Prussic Acid. Antidotes: Ammonia in water. Dash water in 
face. 

Carbolic Acid. Antidotes: Flour and water, mucilaginous 
drinks. 



142 



Colonial Cook Book. 



Alkalies: Potash, Lye, Hartshorn, Ammonia. Antidotes: Vine- 
gar or lemon juice in water. 

Arsenic, Rat Poison, Paris Green. Antidotes: Milk, raw eggs, 
sweet oil, lime-water, flour and water. 

Bug- Poison, Lead, Saltpetre, Corrosive Sublimate, Sug-ar of 
Lead. Blue Vitriol. Antidotes: Whites of egg's or milk in large 

doses. 

Chloroform, Chloral, Ether. Antodotes: Dash cold water on 
head and chest. Artificial respiration. Piece of ice in rectum. 

Carbonate of Soda, Copperas, Cobalt. Antidotes: Soap suds 
and mucilaginous drinks. 

Iodine, Antimony, Tartar Emetic. Antidotes: Starch and 
water. Astringent infusions, strong tea. 

Mercury and its Salts. Antidotes: Whites of eggs, milk, muci- 
lages. 

Nitrate of Silver, Lunar Caustic. Antidotes: Salt and water. 

Opium, Morphine, Laudanum, Paregoric, Soothing Powders or 
Syrups. Strong coffee, hot bath. Keep awake and moving at 
any cost. 

Strychnine, Tinct. of Nux Vomica. Antidotes: Mustard and 
water, Sulphate of Zinc, absolute quiet, plug the ears. 




I THE C. E. OSGOOD CO. 



! Six Months' 



Credit Means 
Cash With lis, 



No Interest 
Free Insurance 
Free Delivery. 



{ When in 
I Doubt 

I 

I No House in 
! the World Can 
1 Undersell Us. 




New England's 
Largest Home 
Furnisher. 



744=756 Washington St., 



BOSTON. 



W< 



The 



DOLL 
PIANOS 

216 Merrimack St. 

Bay State 
Dye House, 

Ladies' and Gentlemen's 
Garment Cleansing and 
Dyeing, 

54 Prescott Street, 



High Grade 
Work at 
Low Prices, 

Wedding and Party Hair Dressing. Ladies' 
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falling hair with shampoo. Hair dried with 
hot. tepid or cool air. Electric facial massage 
25c. Artistic Manicuring 25c. Children's 
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OVER 25 YEARS' EXPERIENCE, 



CURTIN, 

36 Central Street 



REMEMBER 
THE NAME. 



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N. P. Bathroom Furniture. 



TOWEL RACKS, 
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SOAP DISHES. 



t 



• 

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The H.R. Barker Mfg. Co. 

j 158-170 Middle Street. j 

t» i f i • m r* t ' * t r nr ■•• -r~ -ir i i J 



HI 
m 

g TRADERS NATIONAL BANK, 

||j LOWELL, MASS. 

t*& ======= 

W. General Banking. 

mm 

Deposit Boxes $5 per annum. 

Foreign Exchange Bought and Sold. 



i 



ACCOUNTS OF WOMEN A SPECIALTY. 



i 



m 



i 



i 



i 



Colonial 
Cook 



Book 



SAVINGS DEPARTMENT 

OF THE 

TRADERS NATIONAL BANK. 



Interest begins Monthly. 

Rate, 4 per cent per Annum. 

Deposits Not Limited, 



HOURS: Daily, 8 a. m. to 4 p. m. Saturdays, 8 a. m. 
to I p. m., and 7 to 9 p. m. 



m 



ml 

m 



m 





THE 




Washington Savings 

BANK 

Pays 4t per cent Interest. 
Compounded Semi=annually. 



STATEMENT, 



Oct. 31, 1892, Deposits were $49,024.10 
1893 , $169,031.64 
189 4 $226,813.49 

$303,249.18 
$355,190.34 

$415,234.63 

$458,431.01 



1896, 
1S97, 

1898, 



Aug. 1, 1899 ; 



$540,000.00 



Banking Rooms with 
i LOWELL TRUST COMPANY, 

i 273 Central St., and 4 Gorham St. 

p LOWELL, MASS 

mmimmm 







4 




.0* o'l'/^O 




v. 

A 'o. 




Gfantv.lle , Pa. H •i# W *V/^%»*, V. ^ 



